Sheet Pan Chicken with Vegetables

This Sheet Pan Chicken with Vegetables is a super easy and delicious, one pan meal. It’s full of juicy chicken and roasted vegetables, all smothered in a delicious, sticky sauce. Roasting at high heat brings out the natural sugars in vegetables and creates those crispy, golden edges on the chicken.

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 478 kcal per serving

Ingredients

1 ½ pounds - Chicken breasts
1 cup - Sugar snap peas
1 cup - Carrots
1 - Red bell pepper
¼ cup - Soy sauce
3 tablespoons - Olive oil
2 tablespoons - Honey
1 tbsp - garlic
1 tsp - Onion powder
1 tsp - Garlic powder
½ tsp - Salt
1 - Green onion
1 tsp - Sesame seeds

Instructions

Preheat the oven to 425℉.
Cut the bell pepper into one inch pieces and dice the green onion. Cut the chicken into thin strips.
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.
Spread in a single layer onto a sheet pan, pouring any excess sauce over everything.
Bake for 20-25 minutes until the chicken is done and the vegetables are tender.
Sprinkle diced green onions and sesame seeds over it to garnish.
Serve with rice or noodles if desired.

Nutrition