Easy One Pan Sriracha Chicken & Veggies
This easy 30 minute sheet pan dinner recipe isn’t especially spicy; the honey and oil balance out the Sriracha so that you just get that little bit of a kick here.
Servings 4
Ingredients
- ¼ cup olive oil
- ¼ cup Sriracha
- 2 teaspoon sesame oil
- 2 teaspoon soy sauce
- 2 teaspoon honey
- 2 tablespoon minced garlic
- 14 oz chicken tenders
- One medium red onion, chopped into eighths
- One large broccoli crown, chopped into large florets
- 8 oz baby bella mushrooms, halved
- A few cauliflower florets
- Chopped fresh parsley (optional)
Instructions
- Make your marinade by combining olive oil, Sriracha, sesame oil, soy sauce, honey, and garlic in a small bowl.
- Place veggies and chicken in a large bowl.
- Pour marinade over and toss to coat.
- Line a rimmed cookie sheet with parchment paper and spread out chicken and veggies in a single layer.
- Roast at 425 degrees for 10 minutes, flip, and cook for another 9 minutes.
- Garnish with fresh parsley, if desired.
Notes
You could also change up the veggies if these aren’t to your liking, but don’t mess with the mushrooms if you can avoid it because the marinade really shines through on those. Do try to keep the veggie pieces around the same size so that they cook evenly, however.