Sheet Pan Korean Chicken and Vegetables
User Reviews
5.0
120 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
422 kcal
-
Course
Main Course
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Cuisine
Korean
Sheet Pan Korean Chicken and Vegetables
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Sheet Pan Korean Chicken and Vegetables are a delicious and easy weeknight meal that cooks in one pan and makes crispy tender vegetables and moist sweet and garlicky chicken.
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Ingredients
- 3 chicken breasts , boneless and 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)
Instructions
- Preheat the oven to 375 degrees.
- Toss all the ingredients together in a bowl.
- Add the chicken to the center of the cookie sheet.
- Add the vegetables around it in an even, single layer.
- Cook for 25-30 minutes or until the chicken is browned and the vegetables are browned and crisp.
Nutrition Information
Show Details
Calories
422kcal
(21%)
Carbohydrates
31g
(10%)
Protein
41g
(82%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Cholesterol
108mg
(36%)
Sodium
895mg
(37%)
Potassium
1334mg
(38%)
Fiber
6g
(24%)
Sugar
19g
(38%)
Vitamin A
19562IU
(391%)
Vitamin C
92mg
(102%)
Calcium
107mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 41g | 82% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 108mg | 36% |
| Sodium | 895mg | 37% |
| Potassium | 1334mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 19g | 38% |
| Vitamin A | 19562IU | 391% |
| Vitamin C | 92mg | 102% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
120 reviews
Excellent
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