Recipe courtesy of Ree Drummond
Quarter Sheet Pan Supper
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 767
- Total Fat
- 42 g
- Saturated Fat
- 9 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 7 g
- Sugar
- 18 g
- Protein
- 57 g
- Cholesterol
- 245 mg
- Sodium
- 1499 mg
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 767
- Total Fat
- 42 g
- Saturated Fat
- 9 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 7 g
- Sugar
- 18 g
- Protein
- 57 g
- Cholesterol
- 245 mg
- Sodium
- 1499 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F. Line a quarter sheet pan with foil and set aside.
- In a small mason jar, add the soy, honey, peanut oil, ginger and garlic. Shake until combined. Add the stir-fry vegetable blend to a bowl and toss with half of the soy mixture. Add the vegetables to the prepared pan, favoring one side of the pan.
- Sprinkle the chicken with the salt and pepper and place next to the vegetables. Brush the chicken with the soy mixture. Bake, tossing the vegetables and basting the chicken halfway through, until the chicken is cooked through and the vegetables begin to brown, 25 to 28 minutes.
- Divide the vegetables between 2 plates. Top the vegetables with the chicken, sprinkle with the sesame seeds and cilantro and drizzle with the sesame oil. Serve with Asian chili paste on the side.
Looking for Something Else?
Related Pages
- Chicken and Dressing Sheet Pan Supper Recipe
- Sheetpan Sausage Supper Recipe
- Teriyaki Salmon and Kale Sheet Pan Supper Recipe
- Spatchcock Chicken Sheet Pan Supper Recipe
- Italian Chicken Sheet Pan Supper Recipe
- Ranch Pork Chop Sheet Pan Supper Recipe
- Steak Sheet Pan Supper Recipe
- Sausage and Peppers Quarter Sheet Pan Pizza Recipe
- Spiced Chicken Sheet Pan Supper Recipe