Sheet Pan Korean Chicken and Vegetables Recipe

Sheet Pan Korean Chicken and Vegetables Recipe

How To Make Sheet Pan Korean Chicken and Vegetables

Pour a generous amount of sriracha into this tender Korean chicken dish and top it off with vegetables and sesame oil for a tasty and filling meal.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 3chicken breasts,boneless and skinless
  • 4cupsbroccoli florets
  • 1lbcarrots,trimmed and sliced into 1-inch thick slices
  • 4tbsplow sodium soy sauce
  • 4tbspbrown sugar
  • 2tbspcanola oil
  • 1tbspsesame oil
  • 2tspsriracha sauce
  • 4clovesgarlic


  1. Preheat the oven to 375 degrees F.

  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 to 30 minutes or until the chicken is browned and the vegetables are browned and crisp.


  • Calories: 429.77kcal
  • Fat: 23.05g
  • Saturated Fat: 4.56g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 10.80g
  • Polyunsaturated Fat: 6.22g
  • Carbohydrates: 25.26g
  • Fiber: 3.34g
  • Sugar: 14.27g
  • Protein: 31.87g
  • Cholesterol: 83.52mg
  • Sodium: 693.59mg
  • Calcium: 103.07mg
  • Potassium: 954.79mg
  • Iron: 2.24mg
  • Vitamin A: 1084.69µg
  • Vitamin C: 73.80mg
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