5.0 from 120 votes
Sheet Pan Korean Chicken and Vegetables
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 422 kcal
Course:
Main Course
Cuisine:
Korean
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.
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
(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
% 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.