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Sheet Pan Chicken & Veggies {Easy Kabob Alternative} Recipe

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4.2 from 5 reviews

This Sheet Pan Chicken & Veggies recipe offers a simple and flavorful alternative to traditional kabobs by roasting marinated chicken and mixed vegetables together on a single baking sheet. It's an easy, healthy weeknight dinner that combines juicy, tender chicken breast cubes with colorful bell peppers, zucchini, and red onion, all brought to life with a delicious honey-soy marinade and finished with a savory sauce.

Ingredients

Chicken

  • 1.5 lb boneless skinless chicken breast, cut into about 1-1.5" cubes
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Vegetables

  • 1 red bell pepper, cut into 1" pieces
  • 1 yellow bell pepper, cut into 1" pieces
  • 1 zucchini, sliced into half moons
  • 1 red onion, cut into 1" pieces
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Marinade & Sauce

  • 6 cloves garlic, peeled and minced
  • 1/3 cup soy sauce (or Tamari for gluten-free)
  • 1/2 cup honey (or brown sugar)
  • 1 Tbsp toasted sesame oil (or olive oil)
  • 1/4 cup rice vinegar (or apple cider vinegar)
  • 1/4 tsp ground ginger (or 1 tablespoon fresh grated ginger)
  • 1-3 tsp chili sauce (1 Tbsp Sriracha used)
  • 1/2 cup reserved marinade from above
  • 1/4 cup water
  • 1/2 Tbsp cornstarch
  • Sesame seeds (for garnish)
  • Chopped cilantro (for garnish)

Instructions

  1. Season the Chicken: Place the chicken cubes in a large bowl or ziplock bag and season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
  2. Prepare the Marinade: In a separate bowl, whisk together garlic, soy sauce, honey, toasted sesame oil, rice vinegar, ground ginger, and chili sauce until well combined. Reserve 1/2 cup of this marinade for the sauce later.
  3. Marinate the Chicken: Pour the remaining marinade over the seasoned chicken, mixing well to coat all pieces. Cover and refrigerate for at least 1 hour or up to a full day. Keep the reserved marinade refrigerated as well.
  4. Prepare the Vegetables: In a large bowl, combine the chopped bell peppers, zucchini, and red onion. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to evenly coat.
  5. Preheat Oven: Set your oven to 450ºF (232ºC) and line a large baking sheet with foil. Lightly grease the foil with cooking spray.
  6. Assemble on Sheet Pan: Spread the vegetables in a single layer on one side of the baking sheet. Arrange the marinated chicken pieces on the other side, discarding any excess marinade on the chicken.
  7. Bake: Place the sheet pan in the oven and bake for about 15 minutes, stirring and tossing both chicken and vegetables halfway through to ensure even cooking. Bake until the chicken is fully cooked and vegetables are tender.
  8. Make the Sauce: While baking, add the reserved marinade to a saucepan. In a separate cup, mix cornstarch with 1/4 cup water until smooth, then stir into the saucepan. Bring sauce to a simmer over medium heat, then reduce to medium-low and cook for 3-5 minutes, stirring occasionally, until thickened slightly. Remove from heat and cover.
  9. Broil for Browning: Once the chicken and vegetables are cooked, switch the oven to broil on high. Place the baking sheet about 6 inches from the heat source and broil for 1-2 minutes, watching closely to develop a bit of browning without burning.
  10. Serve and Garnish: Remove the pan from the oven and drizzle the thickened sauce evenly over the chicken and veggies. Garnish with sesame seeds and chopped cilantro if desired. Serve hot, optionally alongside steamed rice or your preferred side.

Notes

  • You can substitute or add other vegetables like mushrooms, broccoli, or snap peas depending on preference or availability.
  • If gluten-free is needed, use Tamari instead of soy sauce.
  • Adjust the amount of chili sauce to control spice level to your taste.
  • Marinating the chicken longer (up to a day) enhances flavor and tenderness.
  • Be careful during broiling as the sauce can burn quickly; watch closely to achieve desired browning.
  • Leftover sauce can be refrigerated and used as a dipping sauce or stir-fry sauce for another meal.

Find it online: https://simpleplatter.com/sheet-pan-chicken-and-veggies-easy-kabob-alternative-recipe/