From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Sheet Pan Chicken with Vegetables
Instructions
1
Preheat the oven to 425℉.
2
Cut the bell pepper into one inch pieces and dice the green onion. Cut the chicken into thin strips.
3
In a large bowl, whisk together the soy sauce, olive oil, honey and seasonings, then add the chicken, peas, carrots, and red pepper. Toss to combine.
4
Spread in a single layer onto a sheet pan, pouring any excess sauce over everything.
5
Bake for 20-25 minutes until the chicken is done and the vegetables are tender.
6
Sprinkle diced green onions and sesame seeds over it to garnish.
7
Serve with rice or noodles if desired.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Pat Dry for Crispy Edges 🍗Pat chicken breasts completely dry with paper towels before seasoning to remove surface moisture, which allows the skin and edges to achieve a golden, crispy finish at high heat.
- Arrange by Cook Time 🥕Place denser vegetables like carrots closer to the heating element and quicker-cooking ones like snap peas toward the edges, ensuring everything finishes simultaneously without overcooking delicate items.
- Caramelize the Sauce Last ✨Reserve half your honey-soy glaze to drizzle over everything in the final 3-4 minutes of cooking, creating a sticky, caramelized coating without burning the sauce from prolonged high heat.
- Pound for Even Cooking 🔨Gently pound chicken breasts to uniform ½-inch thickness before cooking to eliminate thick sections that stay undercooked while thinner areas dry out.
- Toast Sesame Seeds Separately 🌱Lightly toast sesame seeds in a dry pan for 2-3 minutes before garnishing to amplify their nutty flavor and prevent them from becoming bitter during the high-heat roasting process.
Recipe Facts
Diet at a Glance
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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