Name: Sheet Pan Orange Ginger Chicken and Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 pound boneless skinless chicken breast (diced into bite-sized pieces); 2 to 3 cups broccoli florets; 1 cup sugar snap peas; 1 cup carrot slices (from about 3 medium/large carrots, sliced 1/4-inch thick and on the bias); 1 medium/large red onion (peeled and sliced into bite-sized wedges); 3 to 4 tablespoons olive oil; 2 tablespoons reduced sodium soy sauce; 1 to 2 tablespoons chili garlic sauce; 1 tablespoon fish sauce; 1 teaspoon orange zest; 1 to 2 tablespoons orange juice; 2 teaspoons ground ginger; 1 teaspoon kosher salt (or to taste); 1 teaspoon freshly ground black pepper (or to taste); Orange slices (optional for garnishing); Fresh cilantro (optional for garnishing)

Jump to Recipe Print Recipe

There’s something truly magical about a meal that comes together effortlessly, filling your home with the comforting aromas of ginger and citrus. Enter the Sheet Pan Orange Ginger Chicken and Vegetables—a vibrant, healthy dish that not only pleases the palate but also makes cleanup a breeze. With a delightful balance of sweet and savory flavors, this dish is perfect for busy weeknights or when you’re entertaining friends.

Why It’s Crowd-Pleasing

This recipe is a hit for several reasons. First, the combination of tender chicken, fresh vegetables, and a zesty marinade creates a dish that’s bursting with flavor. Second, it’s visually stunning with bright colors from the veggies and juicy oranges. Lastly, the simplicity of cooking everything on one sheet pan means less mess and more time to enjoy with family and friends. It’s a meal that caters to both the busy home cook and the gourmet chef in all of us!

The Ingredient Lineup

Creating the Sheet Pan Orange Ginger Chicken and Vegetables requires a short list of fresh, wholesome ingredients that you can easily find at your local grocery store. Here’s what you’ll need:

1 pound boneless skinless chicken breast, diced into bite-sized pieces
2 to 3 cups broccoli florets
1 cup sugar snap peas
1 cup carrot slices, from about 3 medium/large carrots, sliced 1/4-inch thick and on the bias
1 medium/large red onion, peeled and sliced into bite-sized wedges
3 to 4 tablespoons olive oil
2 tablespoons reduced sodium soy sauce
1 to 2 tablespoons chili garlic sauce
1 tablespoon fish sauce
1 teaspoon orange zest
1 to 2 tablespoons orange juice
2 teaspoons ground ginger
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
Orange slices, optional for garnishing
Fresh cilantro, optional for garnishing

Essential Tools for Success

To whip up this delightful sheet pan dish, you’ll need a few basic tools:

Large baking sheet: A sturdy, rimmed baking sheet is essential for even roasting.
Mixing bowl: For combining the marinade and chicken.
Measuring spoons: To ensure your flavors are just right.
Sharp knife and cutting board: For prepping the chicken and vegetables.
Spatula or tongs: For tossing and serving the roasted ingredients.

Step-by-Step: Sheet Pan Orange Ginger Chicken and Vegetables

Step 1: Preheat Your Oven

Begin by preheating your oven to 425°F (220°C). This high temperature will help to achieve that perfect caramelization on the chicken and veggies.

Step 2: Prepare the Marinade

In a mixing bowl, whisk together the olive oil, reduced sodium soy sauce, chili garlic sauce, fish sauce, orange zest, orange juice, ground ginger, salt, and pepper. This marinade is going to add a flavor punch to your chicken and veggies.

Step 3: Marinate the Chicken

Add the diced chicken breast to the marinade. Toss until the chicken is well-coated. Let it marinate for at least 15 minutes; this allows the flavors to really penetrate the meat.

Step 4: Chop Your Vegetables

While the chicken is marinating, prepare the vegetables. Wash and chop the broccoli florets, slice the carrots, and cut the red onion into wedges. Add all the veggies to a large bowl.

Step 5: Combine Chicken and Vegetables

Once the chicken has marinated, add it to the bowl with the vegetables. Toss everything together until the veggies are coated with the marinade.

Step 6: Arrange on the Baking Sheet

Spread the chicken and vegetable mixture evenly on a large baking sheet. Ensure they are in a single layer for even cooking.

Step 7: Roast in the Oven

Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender but still crisp.

Step 8: Garnish and Serve

Once out of the oven, let it cool for a couple of minutes. If desired, garnish with fresh orange slices and cilantro for a pop of color and freshness. Serve immediately and enjoy your delicious Sheet Pan Orange Ginger Chicken and Vegetables!

Seasonal Ingredient Swaps

Don’t be afraid to mix things up based on what’s in season or what you have on hand! Here are some ideas:

Bell Peppers: Swap out broccoli for colorful bell peppers for a crunchy texture.
Asparagus: Use asparagus instead of sugar snap peas for a spring twist.
Sweet Potatoes: Replace carrots with sweet potatoes for a sweet and hearty option.
Brussels Sprouts: Add Brussels sprouts for a unique flavor and texture.

Mistakes Even Pros Make

Cooking can be a bit tricky, and even seasoned chefs can make a few missteps. Here are some common mistakes to avoid:

Overcrowding the Pan: This can lead to steaming instead of roasting. Make sure to leave space between the pieces.
Not Preheating the Oven: This step is crucial for achieving that golden-brown finish.
Skipping the Marinade: Allowing the chicken to marinate enhances the flavor immensely. Don’t rush this step!
Using Old Ingredients: Fresh ingredients make all the difference in flavor. Always check your veggies and spices for freshness.

Meal Prep & Storage Notes

This Sheet Pan Orange Ginger Chicken and Vegetables is perfect for meal prep! Here are some tips for storing leftovers:

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the cooked chicken and vegetables for up to 2 months. Just make sure to let them cool completely before freezing.
Reheating: To reheat, simply place in the microwave or warm in the oven until heated through.

Frequently Asked Questions

Can I use other types of chicken for this recipe?

Absolutely! You can use chicken thighs for a juicier option, or even tofu for a vegetarian version. Just adjust the cooking time as needed.

What should I serve with this dish?

This sheet pan meal is fantastic on its own, but you can serve it over rice or quinoa for a heartier meal, or with a side of crusty bread to soak up the delicious juices.

Can I prepare this dish ahead of time?

Yes! You can marinate the chicken and chop the vegetables a day in advance. Just keep them in the refrigerator and roast them when you’re ready to eat.

What if I don’t have chili garlic sauce?

No problem! You can substitute with a mix of sriracha and garlic or even just use some crushed red pepper flakes if you prefer a milder flavor.

More from the Kitchen

If you enjoyed this recipe, check out these other delicious dishes:

See You at the Table

Now that you’ve mastered the Sheet Pan Orange Ginger Chicken and Vegetables, it’s time to gather your loved ones around the table and enjoy a meal that brings everyone together. This dish is not just about feeding the body; it’s about nourishing the soul. Happy cooking, and I can’t wait to hear how you enjoyed this delightful recipe!