Sweet & Spicy Chicken and Vegetables
An easy, healthy dinner made on a sheet pan
Ingredients
- 2 Tbsp low sodium soy sauce
- 2 Tbsp brown sugar
- 2 tsp olive oil
- 1 tsp sesame oil
- 1 tsp sriracha sauce
- ½ tsp garlic powder
- 1 chicken breast chopped into bite-sized pieces
- 2 cups broccoli chopped
- 2 medium potatoes or 8-10 baby potatoes microwaved until slightly soft and chopped into bite-sized pieces
- ½ red bell pepper sliced
- freshly ground black pepper
Instructions
- Preheat the oven to 400° F. Lightly spray a sheet pan with non-stick spray or line with parchment paper.
- Stir the soy sauce, brown sugar, olive oil, sesame oil, sriracha sauce, and garlic powder together in a large bowl. Add the chicken to the bowl with the sauce and toss to coat.
- Prep the vegetables. Scrub and pierce the potatoes and microwave for 2-3 minutes until slightly soft. Allow the potatoes to rest until cool enough to handle then chop them into bite-sized pieces. Chop the broccoli and slice the pepper.
- Add the vegetables to the bowl with the chicken and the sauce. Toss to coat. Distribute the chicken and vegetables onto the sheet pan in an even, single layer. Sprinkle everything with freshly ground black pepper.
- Cook for 25 minutes or until the chicken is browned and the vegetables are browned and crisp.