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SHEET PAN ORANGE GINGER CHICKEN AND VEGETABLES

Sheet Pan Ginger Orange bird and vegetables – fast, smooth, healthy, and loaded with excellent orange ginger flavor!! A DELISH one-pan meal with 0 cleanup that’s best for busy weeknights!!

Speedy, Smooth, Healthy
I like sheet pan recipes because clean, tasty, flavorful meals which might be prepared in 20 minutes are in which it’s at.

SHEET PAN ORANGE GINGER CHICKEN AND VEGETABLES
SHEET PAN ORANGE GINGER CHICKEN AND VEGETABLES

The chook is soft, juicy, and infused with adorable orange ginger taste from orange zest, orange juice, and plenty of ginger.

Additionally, soy sauce, chili garlic sauce, and fish sauce upload unami flavor. in case you need this the dish to be spicier, add more chili garlic sauce or sprinkle some chili flakes over the pinnacle.

It’s also a wholesome dinner. Bonus points for thin recipes with lean protein, lots of greens inside the colours of the rainbow, that flavor top notch, and which are naturally gluten-loose.

SHEET PAN ORANGE GINGER CHICKEN AND VEGETABLES

INGREDIENTS:

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

INSTRUCTIONS:

  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. Extra will keep airtight in the fridge for up to 5 days.

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