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.
3 chicken breasts boneless 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)
- Preheat the oven to 375 degrees.
- Toss all the ingredients together in a bowl.
- Visit Sheet Pan Korean Chicken and Vegetables @ dinnerthendessert.com for full instructions.