5 from 120 votes
Sheet Pan Korean Chicken and Vegetables
Sheet Pan Korean Chicken and Vegetables is a one-pan meal featuring boneless skinless chicken breasts roasted alongside broccoli florets and thick carrot slices. The chicken and vegetables are coated in a savory-sweet marinade with soy sauce, brown sugar, sesame oil, garlic, and a touch of heat from Sriracha. Roasting at 375°F caramelizes the sauce and crisps the vegetables while keeping chicken juicy, delivering a balanced and flavorful dish with minimal cleanup.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
422 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
- 3 chicken breast boneless and skinless
- 4 cups broccoli florets
- 1 pound carrot trimmed and sliced into 1" thick slices
- 4 tablespoons soy sauce low sodium
- 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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 422
% 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.