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
Serves:
Ingredients
- 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
Instructions
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Preheat the oven to 375 degrees F.
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Toss all the ingredients together in a bowl.
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Add the chicken to the center of the cookie sheet.
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Add the vegetables around it in an even, single layer.
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Cook for 25 to 30 minutes or until the chicken is browned and the vegetables are browned and crisp.
Nutrition
- 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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