SHEET PAN KOREAN CHICKEN AND VEGETABLES

The directions for the Sheet Pan Korean Chicken and Vegetables call for everything to be tossed together in a bowl before adding it to the sheet pan, but truth be told I usually just mix it all up on the sheet pan and spread it out without worrying about how pretty or not it is on the sheet pan.

I like to make photos pretty for you all, but as long as you have space between the pieces of food you’ll get a great result out of the oven.
We even got to the point we would just microwave some frozen veggies and toss it into the skillet before serving (which is fine, don’t get me wrong, veggies being eaten are the point here!). With these sheet pan meals I find that we’re making use of (and not trashing!) all our fresh vegetables again and they taste so much better than microwaved frozen vegetables!

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. Note: click on times in the instructions to start a kitchen timer while cooking.
2. Preheat the oven to 375 degrees.
3. Toss all the ingredients together in a bowl.
4. Add the chicken to the center of the cookie sheet.
5. Add the vegetables around it in an even, single layer.
6. ................................

for full instruction please see : dinnerthendessert.com

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