Eating healthier has been one of my goals as I move into the next year. More protein and vegetables have been a go-to of mine for dinners as well. I decided to share an easy and quick sheet pan dish that is healthy and ready in 30 minutes that your family will love! The tangy sauce drizzled on the chicken and colorful vegetables adds a perfect finish to this nutritious meal!
I sprinkled some delicious sesame seeds and scallions on the top of the dish for added flavor!
The sauce was a combination of beautifully aromatic Asian flavors which completed the dish.
Sheet pan recipes are my go-to meals for when I am in a hurry and don't have too much time to prepare and cook a meal. This chicken and veggies dinner option took about half an hour and it was absolutely delicious! It's quick, healthy, and tasty so what more can you ask for in a meal?
Serve this with some white rice, or if you want to keep it healthy, serve it on top of a bowl of quinoa! We ate it as is without a form of grain, but it's all up to how you want to enjoy it!
Prep Time: 5 minutes Serves: 2 People
Cook Time: 30 minutes
Total Time: 35 minutes
INGREDIENTS
2 Boneless, Skinless Chicken Breasts, chopped into bite-size pieces
1/2 Zucchini, chopped
1/2 Red Bell Pepper, chopped
1/2 Green Bell Pepper, chopped
1/4 cup Baby Carrots, chopped
1/2 cup Broccoli Florets
Salt and Pepper, to taste
1/4 cup Soy Sauce, low sodium
2 Tbsp. La Choy Sweet and Sour Sauce
2 Tbsp. Honey
1 Tbsp. Sriracha Sauce
1/2 Tbsp. Sesame Oil
2 Cloves Garlic, minced
1 Tbsp. Fresh Ginger, minced
Sesame Seeds
Scallions
INSTRUCTIONS:
Preheat the oven to 400 degrees.
Chop the chicken breast and all the vegetables into bite-size pieces, all roughly the same size.
Spray a large baking tray with cooking spray.
Arrange the chopped veggies and chicken on the greased baking tray.
Sprinkle the chicken and veggies with salt and pepper.
In a small saucepan, bring to a boil the soy sauce, sweet and sour sauce, honey, sriracha, sesame oil, garlic, and ginger over medium-high heat.
Once it has boiled and the sauce has thickened, drizzle half of the sauce over the chicken and vegetables.
Bake for 20 minutes, until veggies are tender and the chicken is cooked all the way through with no pink.
Plate the chicken and vegetable mix and drizzle the remaining sauce over them.
Sprinkle with sesame seeds and scallions.
Serve and enjoy!
Comments