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- 1.5 lbs boneless, skinless chicken thighs - 2 tablespoons honey - 2 tablespoons Sriracha sauce - 1 tablespoon soy sauce - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon ground ginger - 1 teaspoon sesame oil - 1 red bell pepper, sliced - 1 zucchini, sliced - 1 cup broccoli florets - Salt and pepper to taste - Sesame seeds for garnish - Chopped green onions for garnish The main ingredients create a perfect blend of flavors. Chicken thighs give a juicy texture. Honey adds sweetness, while Sriracha brings the heat. Soy sauce adds depth. Olive oil helps in cooking and enhances flavor. Garlic powder and ginger give a lovely warm taste. The veggies add color and nutrients. You can add a squeeze of lime for a fresh twist. A pinch of red pepper flakes boosts heat. Fresh herbs like cilantro or basil add brightness. If you want more crunch, try adding nuts like cashews or peanuts. One serving has about 350 calories. It provides 25g of protein, 15g of fat, and 30g of carbs. This dish is low in sugar, thanks to honey. It also offers vitamins and fiber from the veggies. Enjoy this balanced meal while feeling good about your choices. First, you need to preheat your oven. Set it to 425°F (220°C). While the oven warms up, grab a large baking sheet. Line it with parchment paper. This makes cleanup much easier later. Next, it’s time to marinate the chicken. In a large bowl, mix together 2 tablespoons of honey, 2 tablespoons of Sriracha, 1 tablespoon of soy sauce, and 1 tablespoon of olive oil. Add 1 teaspoon of garlic powder, 1 teaspoon of ground ginger, and 1 teaspoon of sesame oil. Whisk everything well. Now, add the 1.5 lbs of boneless, skinless chicken thighs. Toss the chicken until it is fully coated with the marinade. Let it sit for at least 15 minutes. This helps the flavors soak in. While the chicken marinates, you can prepare the vegetables. Take another bowl and toss the sliced red bell pepper, zucchini, and broccoli florets. Drizzle with some olive oil and season with salt and pepper. Make sure all the veggies are well coated. This adds nice flavor and helps them roast better. Now, it’s time to arrange everything on the baking sheet. Place the marinated chicken in the center of the sheet. Spread the veggies around the chicken. This allows them to cook evenly. Bake everything in the preheated oven for about 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender. If you want a little extra char on your dish, you can broil it. After baking, set your oven to broil for 2-3 minutes. Keep an eye on it, so it doesn’t burn. This step adds a nice crisp to the chicken and veggies. Now, you’re ready to enjoy your delicious Sheet-Pan Honey Sriracha Chicken Veggies! To get the best flavor from your marinade, let the chicken sit. Marinate the chicken thighs for at least 15 minutes. For even more flavor, let it sit for 30 minutes. You can also marinate overnight in the fridge. This gives the chicken time to soak up the honey and Sriracha mix. Remember to flip the chicken halfway through marinating for even coverage. You can mix and match veggies for this dish. I love using red bell pepper, zucchini, and broccoli. They add great color and taste. Other good options include carrots, snap peas, and asparagus. Just cut them into similar sizes for even cooking. Toss them in olive oil, salt, and pepper for extra flavor. Using parchment paper is a game changer. It makes cleanup a breeze. You can also use a large mixing bowl for marinating. A sharp knife and cutting board help with chopping veggies. If you have a meat thermometer, use it to check chicken doneness. This ensures your chicken cooks perfectly every time. {{image_2}} You can change up the heat with different sauces. Try using chili garlic sauce for a garlicky kick. If you want a sweet heat, go for a sweet chili sauce. For a smoky flavor, smoked chipotle sauce works great. Each sauce brings its own twist, so feel free to experiment. Seasonal veggies can bring new life to this dish. Swap broccoli for Brussels sprouts in the fall. In the summer, use fresh corn or cherry tomatoes for a sweet bite. Winter root veggies like carrots or sweet potatoes also work well. Just remember, use what’s fresh and in season for the best taste. Not a fan of chicken? You can use shrimp or salmon instead. Both cook quickly and soak up the marinade well. For a vegetarian option, try firm tofu or tempeh. Just make sure to press out the moisture for better flavor. Each protein option can give this dish a new twist, fitting different diets and tastes. After you enjoy your meal, let the leftovers cool. Place the chicken and veggies in an airtight container. Store them in the fridge for up to three days. If you want to keep them longer, consider freezing. To reheat, use an oven or toaster oven for the best results. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. This keeps the chicken juicy and the veggies tender. You can freeze the leftovers if you have extra. First, let the food cool completely. Then, pack it in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can last for up to three months in the freezer. To use, thaw in the fridge overnight before reheating. Yes, you can use chicken breasts. They will cook faster than thighs. Adjust the baking time to about 20-25 minutes. Make sure the chicken is juicy and cooked to 165°F. You can serve this dish with rice or quinoa. A fresh salad works well, too. You might also enjoy it with crusty bread to soak up the sauce. To make it gluten-free, use tamari instead of soy sauce. Most brands are gluten-free. Check the labels to be sure. Yes, you can prep the chicken and veggies ahead. Marinate the chicken and chop the veggies the night before. Store them in the fridge until ready to bake. This blog covers key ingredients and step-by-step instructions for Sheet-Pan Honey Sriracha Chicken. It offers tips for great flavor, variations for different tastes, and storage advice for leftovers. You can choose from various proteins and vegetables to make it your own. In summary, this dish is simple and fun to make. Enjoy a tasty meal that suits your needs and preferences, while making clean-up easy. Happy cooking!

Sheet-Pan Honey Sriracha Chicken Veggies

Get ready to spice up dinner with this Sheet-Pan Honey Sriracha Chicken & Veggies recipe! This one-pan meal combines juicy chicken thighs with vibrant bell peppers, zucchini, and broccoli, all tossed in a flavorful honey-Sriracha marinade. Easy to prepare and perfect for busy weeknights, this dish brings a delicious kick that everyone will love. Click through to discover how to make this mouthwatering meal!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

2 tablespoons honey

2 tablespoons Sriracha sauce

1 tablespoon soy sauce

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon ground ginger

1 teaspoon sesame oil

1 red bell pepper, sliced

1 zucchini, sliced

1 cup broccoli florets

Salt and pepper to taste

Sesame seeds for garnish

Chopped green onions for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a large bowl, whisk together honey, Sriracha, soy sauce, olive oil, garlic powder, ground ginger, and sesame oil.

      Add the chicken thighs to the bowl and toss until they are fully coated in the marinade. Let them marinate for at least 15 minutes for the flavors to develop.

        While the chicken is marinating, prepare your vegetables. In another bowl, toss the sliced red bell pepper, zucchini, and broccoli florets with a drizzle of olive oil, salt, and pepper until well coated.

          Spread the marinated chicken in the center of the prepared baking sheet. Arrange the veggies around the chicken.

            Bake in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.

              For an extra char, you can broil the sheet pan for an additional 2-3 minutes after baking, watching closely to prevent burning.

                Remove from the oven and let cool for a few minutes. Garnish with sesame seeds and chopped green onions before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4