food

Easy Sheet-Pan Chicken Dinner: 3 Ways

These 3 simple and flavorful baked chicken dinners are definitely winners.

food

Easy Sheet-Pan Chicken Dinner: 3 Ways

These 3 simple and flavorful baked chicken dinners are definitely winners.

Ingredients

Sweet and Spicy Honey Glazed Chicken Breasts with Roasted Root Vegetables

  • 4 boneless, skinless chicken breasts
  • 3 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 garlic cloves, smashed into a paste
  • 1 tablespoon brown sugar
  • 1 teaspoon chipotle powder
  • 1 tablespoon cornstarch
  • Salt and fresh cracked pepper, to taste

Veggies

  • 1 pound baby new potatoes (assorted colors)
  • 1 parsnip, peeled and sliced into 1/2-inch thick coins
  • 1 bunch of baby carrots, washed and tops trimmed
  • 1 red onion, peeled and cut into 8ths
  • 3 sprigs fresh rosemary, picked
  • Olive oil

Steps

Sweet and Spicy Honey Glazed Chicken Breasts with Roasted Root Vegetables

  1. Preheat oven to 400°F.
  2. In a bowl, whisk together honey, apple cider vinegar, garlic paste, brown sugar, chipotle powder and cornstarch.
  3. Season chicken with salt and pepper and toss in the glaze. Place chicken breasts on baking tray. Drizzle remaining glaze on top.
  4. Place the veggies on the tray, sprinkle on the rosemary, season with salt and pepper and drizzle olive oil all over the veggies.
  5. Roast for 20-25 minutes, or until internal temperature reads 165°F.
  6. Remove from oven; let chicken rest for 5 minutes. Serve with roasted veggies.

Ingredients

  • For the chicken
  • 4 boneless, skinless chicken breasts
  • 3 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Greek yogurt
  • 1 cup breadcrumbs
  • 3/4 cup Parmesan cheese
  • 1/2 teaspoon onion powder
  • 1 tablespoon dry Italian seasoning
  • Salt and black pepper to taste
  • For the veggies
  • 2 cups Brussels sprouts, peeled and quartered
  • 2 cups mushrooms, halved
  • 6 garlic cloves
  • 2-3 tablespoons olive oil
  • 4 tablespoons butter, cubed
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Steps

  1. Preheat oven to 400°F.
  2. In a bowl, mix together garlic cloves, Dijon mustard, onion powder and yogurt. Season with salt and pepper.
  3. In another bowl, mix together breadcrumbs, Parmesan, and Italian seasoning.
  4. Dip chicken breasts into the yogurt mixture and then into breadcrumbs; place on baking sheet.
  5. Place veggies on the tray, season with salt, pepper and olive oil. Evenly distribute the garlic and cubed butter. Pour balsamic vinegar over the veggies.
  6. Bake for 20-25 minutes until chicken reaches internal temperature of 165°F.
  7. Remove from oven, let chicken rest for 5 minutes. Serve with roasted veggies.

Ingredients

  • For the chicken
  • 4 boneless, skinless chicken breasts
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon Sriracha
  • 2 teaspoons rice vinegar
  • 1 tablespoon cornstarch
  • 4 garlic cloves, minced
  • Salt and pepper, to taste
  • For the veggies
  • 2 sweet potatoes, cut into 1-inch cubes (skin on optional)
  • 1 tablespoon sesame oil
  • 2 teaspoons chili flakes
  • 1 tablespoon soy sauce
  • 2 teaspoons Chinese 5 spice
  • Salt and black pepper to taste
  • Broccolini, trimmed
  • Olive oil
  • To garnish:
  • Lime wedges
  • Sesame seeds

Steps

  1. Preheat oven to 400°F.
  2. In a bowl, whisk together honey, soy sauce, Sriracha, rice vinegar, cornstarch and garlic. Add chicken breasts, toss to combine and season with salt and pepper. Place chicken on baking tray.
  3. Mix all veggie ingredients in a bowl, then place veggies on the tray. Drizzle with olive oil.
  4. Roast for 20-25 minutes until chicken reaches 165°F and sweet potatoes are tender.
  5. Garnish with fresh lime and sesame seeds. Enjoy warm.