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Sheet Pan Orange Ginger Chicken and Vegetables
4.9 from 24 votes

Sheet Pan Orange Ginger Chicken and Vegetables

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
  2. 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.
  3. Evenly drizzle with the olive oil; set aside.
  4. 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
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 458

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.