Sheet Pan Korean Chicken and Vegetables

Servings 4

Ingredients

  • 3 chicken breasts boneless skinless
  • 4 cups broccoli florets
  • 1 pound carrots trimmed and sliced into 1″ thick slices
  • 4 tablespoons low sodium soy sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 2 teaspoons Sriracha sauce
  • 4 cloves garlic minced (or 1/2 teaspoon garlic powder)

Cooking Process

  1. Preheat the oven to 375 degrees.
  2. Toss all the ingredients together in a bowl.
  3. Add the chicken to the center of the cookie sheet.
  4. Add the vegetables around it in an even, single layer.
  5. Cook for 25-30 minutes or until the chicken is browned and the vegetables are browned and crisp.

Sheet Pan Korean Chicken and Vegetables

Bon Appetit!

Sheet Pan Korean Chicken and Vegetables