Sheet Pan Honey Sriracha Chicken and Vegetables

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Honey Sriracha Chicken and Vegetables cooked on a single sheet pan is the perfect dinner for any Sriracha lover. This easy meal is packed with sweet and spicy flavors. Jump to Recipe

300 CALORIES 27g CARBS 2g FAT 38g PROTEIN
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This sheet pan chicken and vegetables is given a sweet and spicy twist with a honey sriracha marinade! It’s a healthy and easy dinner with minimal hands-on time, and, best of all, the whole family will love it!

Is it just me or can simple baked chicken and vegetables be so boring? That’s why I like to spice it up with a honey sriracha marinade - on both the chicken and the veggies! I also like to use plenty of garlic, coconut aminos (or reduced sodium soy sauce) and a nice variety of vegetables for maximum flavor.

Adding all of these flavorings and seasonings has another advantage too; it makes the veggies interesting enough to appeal to anyone you might be cooking for! It also helps that baking the veggies in this way leaves them soft on the inside and slightly crisp on the outside - they’re essentially roasted with delicious caramelized edges. And if I know one thing, it’s that roasted vegetables are delicious!

Plus, for bonus points, this honey sriracha chicken is gluten-free, oil-free, and completely customizable to suit your tastes! Read the whole post for plenty of ideas on how to customize this recipe to make it work for your tastes and your family!

Steps to make honey Sriracha chicken including making sauce, marinating chicken, and roasting on a baking sheet.

What do I need to make this Sheet Pan Sriracha Chicken and Vegetables?

You don’t need any unusual ingredients here, but there are a few things to note. Scroll down to the recipe card for a complete list of ingredients and measurements.

  • Chicken breasts - since they’re diced, you could also use the same weight of chicken thighs, which aren’t quite as lean, but are often considered to be juicier and more flavourful. Or, why not try diced turkey breast for another lovely, lean option!
  • Coconut aminos - this is a gluten-free alternative to regular soy sauce, so you can absolutely use soy sauce instead if you don’t need a gluten-free alternative. Just make sure to use a low-sodium soy sauce to prevent the dish from being too salty.
  • Veggies - in the recipe, I suggest using 3 colors of bell peppers and red onion. However, you can really use any veg you like - just make sure that you chop it into even-sized chunks that will cook in the same amount of time as the meat (you may need to add them at the same time as the meat instead of half-way through for certain vegetables such as carrots, potatoes, parsnips, eggplant or zucchini).

How do I make this honey sriracha chicken?

The method here is pretty standard as far as sheet pan dinners go. You just need to:

  • Whisk together ingredients for the marinade.
  • Dice chicken and add half of the marinade. Leave it in the fridge to marinate.
  • Preheat the oven. Bake chicken for 10 minutes, then move to one side of the pan. Add veg and remaining marinade and bake until the veg is cooked through and lightly crispy.
  • Serve with fresh cilantro to garnish.

See? Just 4 steps for a delicious dinner! How could it possibly get any easier - or any healthier?

Can I swap in other vegetables?

This recipe will work with all kinds of vegetables. Quick cooking vegetables like green beans, sugar snap peas, zucchini, summer squash, or thinly sliced carrots can work. Small florets or cauliflower or broccoli will also cook in 10-12 minutes. For heartier or thicker vegetables, just add them to the pan earlier so they have enough time to cook.

Can I make this recipe vegetarian/vegan?

The short answer is yes. Just swap out the meat for a vegetarian chicken substitute or diced firm tofu and you’re set to go. If you’re a vegan who doesn’t eat honey then try using agave or maple syrup instead.

How should I serve my chicken and veggies?

Personally, I like to serve this sheet pan dinner alone - it’s satisfying and flavourful all on its’ own! However, if you would like to serve a side with this honey sriracha chicken and vegetables then I’d recommend cauliflower rice, baked sweet potato (for healthy options) or noodles.

Sriracha and honey chicken on a sheet pan with bell peppers and red onions.

What recipe should I make next?

If you fancy another flavor combo for sheet pan chicken and veg then why not try this sheet pan balsamic chicken and vegetables? It’s like this recipe’s Italian counterpart!

Or, for a fish option, try this healthy baked salmon with squash and asparagus! It’s super flavourful and is full of healthy vitamins - the whole family will just adore it! In fact, it’s a recipe I make almost weekly and have done for a long time now!

For a pork version, these sheet pan pork chops with potatoes and green beans is a brilliant healthy option - it’s so flavourful and the pork always comes out perfectly tender.

And, of course, it’s time for a steak version - and a Mexican option! These sheet pan steak fajitas are just ridiculously flavourful - perfect for when you fancy something juicy and spicy without having to reach for a not-so-healthy option!

Last but not least, a naturally vegan option! This sheet pan tofu and vegetable stir fry is super flavourful and can be on the dinner table in just 20 minutes! It may be unusual to have a baked stir fry, but trust me - it works brilliantly and you use far less oil by making it this way!

The Recipe
Sheet pan honey Sriracha chicken and vegetables on a white plate with rice.

Sheet Pan Honey Sriracha Chicken and Vegetables

PREP TIME: 30 Min
COOK TIME: 25 Min
TOTAL TIME: 55 Min
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Ingredients

US METRICS
  • 1.5 lbs boneless, skinless chicken breasts, cubed
  • 1 U red bell pepper, diced
  • 1 U yellow bell pepper, diced
  • 1 U orange bell pepper, diced
  • 1 U red onion, diced
  • 1/2 U lemon, juice
  • 4 U garlic cloves, minced
  • 1/4 cup low sodium soy sauce (or coconut aminos)
  • 3 tbsp honey
  • 1 tbsp sriracha
  • 1 tsp onion powder
  • 1 U Salt and pepper (as needed since soy sauce is salty)
  • 1 tbsp fresh cilantro, chopped

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Instructions

(Hide Photos)
1

In a medium bowl, whisk together the lemon juice, minced garlic, honey, coconut aminos, sriracha, onion powder, salt and pepper until well mixed and set aside.

Honey sriracha marinade with garlic in a glass bowl.
2

Chop the chicken breasts into bite sized pieces. Pour half of the marinade over the chicken and the reserve the other half. Cover or store in a ziploc bag and refrigerate for the chicken for at least 30 minutes or overnight.

Chicken breast in honey Sriracha marinade.
3

Preheat the oven to 400 degrees F. Add the chicken to a greased baking sheet and bake for 10 minutes.

Chicken breast with honey and Sriracha on a baking sheet.
4

Move the chicken over to one side of the pan and arrange the diced vegetables onto the baking sheet. Pour any remaining marinade over the vegetables and bake in the oven for another 10-12 minutes, or until the chicken is cooked through and the vegetables are soft and slightly roasted. Serve with fresh cilantro.

Yellow, red, and orange bell peppers with red onions and chicken breast on a baking sheet.
5

Serve immediately with fresh cilantro on top.

Roasted honey sriracha chicken and vegetables on a sheet pan.
6 Green
3 Blue
3 Purple
MyWW® SmartPoints™ New!
Nutritional Facts
Serving Size: 1.5-2 cups
Amount Per Serving
Calories 300
Calories from Fat 17
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
0%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 83mg
27%
Sodium 141mg
6%
Total Carbohydrate 27g
9%
Dietary Fiber 2g
10%
Sugars 18g
Protein 38g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Sheet pan Honey Sriracha Chicken with bell peppers and red onions on a baking sheet.
† SmartPoints™ calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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