Sheet Pan Honey Sriracha Chicken and Vegetables
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.
What you need:
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 red onion, diced
- 1/2 lemon, juice
- 4 garlic cloves, minced
- 1/4 cup low sodium soy sauce (or coconut aminos)
- 3 tbsp honey
- 1 tbsp sriracha
- 1 tsp onion powder
- Salt and pepper (as needed since soy sauce is salty)
- 1 tbsp fresh cilantro, chopped
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.
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.
Preheat the oven to 400 degrees F. Add the chicken to a greased baking sheet and bake for 10 minutes.
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.
Serve immediately with fresh cilantro on top.
We hope you enjoy this delicious Sheet Pan Honey Sriracha Chicken and Vegetables recipe.
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