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Sheet Pan Korean Chicken and Vegetables

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Sheet Pan Korean Chicken and Vegetables is a one pan meal with incredible flavors. Serve with cooked brown rice if desired.

Sheet Pan Korean Chicken
Sheet Pan Korean Chicken

Sheet Pan Korean Chicken and Vegetables

Cuisine: Asian
Recipe Type: 90/10 1-2-3 Eat, 90/10 Dairy Free, 90/10 Gluten Free, 90/10 Kid Friendly, 90/10 Paleo, 90/10 Regular, 90/10 Sheet Pan Meals
Author: Ryan Chapman

Ingredients

  • 1.5 lb boneless, skinless chicken breast
  • 1 lb carrot sliced
  • 4 cups broccoli florets
  • 1 pint mushrooms whole
  • 1/2 cup Bragg Liquid Aminos divided
  • 1/4 cup honey divided
  • 2 Tbsp coconut oil
  • 2 Tbsp sesame oil divided
  • 1/2 tsp crushed red pepper
  • 2 Tbsp bottled minced garlic

Instructions

  • Place the chicken, half of the Bragg Liquid Aminos, 1/2 of the honey, and 1/2 of the sesame oil into a ziploc bag or large bowl. Refrigerate for 20 minutes or more.
  • Preheat oven to 375 deg
  • Melt the coconut oil and then add all remaining ingredients except marinating chicken to a large bowl. Mix well to coat.
  • Line baking sheet with parchment paper (if desired). Place chicken on center of baking sheet, and veggies in a single layer all around.
  • Cook for 35-40 minutes or until the chicken is cooked through and the vegetables are browned and tender-crisp. Serve with Brown Rice if desired.
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