Sheet Pan Soy Chicken & Vegetables

Ingredients

• Chicken & Vegetables
• 1 lb boneless, skinless chicken tenders, cut into 1-inch pieces
• 2 tsp olive oil
• 3 carrots, cut into ½-inch pieces
• 1 head broccoli, cut into medium florets, about 3 cups
• Soy Honey Sauce
• ¼ cup low-sodium soy sauce
• 2 tbsp olive oil
• 1 tbsp rice vinegar
• 2 tbsp honey
• 1 tsp sesame oil, optional
• 2 cloves garlic, minced
• For Serving
• Cooked white or brown rice

Directions

1. Preheat the oven: Heat oven to 400°F. Lightly grease a large rimmed sheet pan, approximately 18 x 13 inches, or line it with parchment paper or foil.
2. Make the sauce: In a small bowl, whisk together the soy sauce, olive oil, rice vinegar, honey, sesame oil, and garlic.
3. Marinate: Add the chicken, carrots, and broccoli to a large bowl. Pour the sauce over everything and toss until evenly coated. Let marinate for 15 minutes.
4. Arrange: Spread the chicken and vegetables onto the prepared sheet pan in a single layer. Discard any excess marinade left in the bowl.
5. Bake: Roast for 10 minutes, then remove the pan from the oven and toss everything well.
6. Return to the oven and roast for another 10–15 minutes, until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
7. Serve: Spoon over warm rice and drizzle with any flavorful juices from the sheet pan.

Notes

• Rice vinegar: Rice vinegar, sometimes labeled rice wine vinegar, gives the sauce the best mild, slightly sweet flavor.
• You can substitute:
• Apple cider vinegar: use the same amount
• White wine vinegar: use the same amount
• Lime juice: use 2 tbsp instead of 1 tbsp