Sheet Pan Orange Ginger Chicken and Vegetables

Name: Sheet Pan Orange Ginger Chicken and Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1 pound boneless skinless chicken breast; 2 to 3 cups broccoli florets; 1 cup sugar snap peas; 1 ½ cups carrot slices; 1 medium/large red onion; 3 to 4 tablespoons olive oil; 2 tablespoons reduced sodium soy sauce; 1 to 2 tablespoons Chili garlic sauce; 1 tablespoon fish sauce; 1 teaspoon orange zest; 1 to 2 tablespoons orange juice; 2 teaspoons ground ginger; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; Orange slices; fresh cilantro

User Reviews

4.9

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Calories
458 kcal
Course
Lunch

Sheet Pan Orange Ginger Chicken and Vegetables

Jade Rice

Report

Fast, EASY, HEALTHY, and loaded with great orange ginger flavor!! A DELISH one-pan meal with zero cleanup that’s perfect for busy weeknights!!

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

1 pound boneless skinless chicken breast diced into bite sized pieces
2 to 3 cups broccoli florets
1 cup sugar snap peas
1 ½ cups carrot slices from about 3 medium/large carrots, sliced 1/4-inch thick and on the bias
1 medium/large red onion peeled and sliced into bite-sized wedges
3 to 4 tablespoons olive oil
2 tablespoons reduced sodium soy sauce
1 to 2 tablespoons Chili garlic sauce
1 tablespoon fish sauce
1 teaspoon orange zest
1 to 2 tablespoons orange juice
2 teaspoons ground ginger
1 teaspoon kosher salt or to taste
1 teaspoon freshly ground black pepper or to taste
Orange slices optional for garnishing
fresh cilantro optional for garnishing

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
On one side, add the chicken in a vertical row, next to it add the broccoli in a vertical row, and continue on with each of the following in vertical rows — the sugar snap peas, carrots, and red onions. The rows don't have to be perfect, and you can certainly dump everything on the sheet pan in any state of arrangement you like; I simply was going for more precision, uniformity, and color blocking.
Evenly drizzle with the olive oil; set aside.
To a small bowl, add the soy sauce, chili garlic sauce, fish sauce, orange zest, orange juice, ginger, and whisk to combine. Evenly brush or spoon the mixture over the chicken and vegetables. I concentrated putting more of the mixture on the chicken rather than the vegetables
Evenly season with salt, pepper, and bake for about 15 to 18 minutes, or until chicken is cooked through and the vegetables are crisp-tender.
Optionally garnish with orange slices, cilantro, and serve immediately.

Notes

Storage: Extra will keep airtight in the fridge for up to 5 days.

Nutrition Information

Show Details

Serving 1 Calories 458kcal (23%) Carbohydrates 31g (10%) Protein 44g (88%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 14g Cholesterol 96mg (32%) Sodium 1501mg (63%) Fiber 12g (48%) Sugar 9g (18%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 458 kcal

% Daily Value*

Serving	1
Calories	458kcal	23%
Carbohydrates	31g	10%
Protein	44g	88%
Fat	19g	29%
Saturated Fat	3g	15%
Polyunsaturated Fat	14g	82%
Cholesterol	96mg	32%
Sodium	1501mg	63%
Fiber	12g	48%
Sugar	9g	18%