Sheet Pan Korean Chicken and Vegetables Recipe


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.

Servings 4

Ingredients

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)

Instructions

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

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