Sheet-Pan Chicken and Rainbow Vegetables
Some nights, you’re channeling Ina Garten and you’re ready to truss up a whole bird. Other nights (well, most nights), you have hungry kids grilling you about when dinner will be ready and you want something healthy and delicious that requires practically no thought or dishes. For all of those nights, this recipe for sheet-pan chicken and rainbow veggies comes to the rescue. It’s ready in 35 minutes and requires just one pan, which means cleanup is a breeze.
1 pound boneless, skinless chicken breasts
1 tablespoon sesame oil
2 tablespoons soy sauce
2 tablespoons honey
2 red bell peppers, diced
2 yellow bell peppers, diced
3 carrots, sliced
½ head broccoli, cut into florets
2 red onions, diced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
¼ cup chopped fresh parsley, for serving
1. Preheat the oven to 400°F. Lightly spray a baking sheet with nonstick spray.
2. Place the chicken onto the baking sheet. In a small bowl, whisk together the sesame oil and soy sauce. Brush the mixture evenly over the chicken.
3. Arrange the red and yellow bell peppers, carrots, broccoli and red onion on the baking sheet. Drizzle the olive oil over the vegetables and toss gently to coat; season with salt and pepper.
4. Roast until the vegetables are tender and the chicken is fully cooked, 20 to 25 minutes. Sprinkle with parsley before serving.