Quarter Sheet Pan Supper
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 767
- Total Fat
- 42
- Saturated Fat
- 9
- Carbohydrates
- 41
- Dietary Fiber
- 7
- Sugar
- 18
- Protein
- 57
- Cholesterol
- 245
- Sodium
- 1499
- Total: 40 min
- Active: 10 min
Ingredients
1/4 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons peanut oil
1 tablespoon minced ginger
1 clove garlic, minced
3 cups frozen stir-fry vegetable blend
4 chicken drumsticks
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon sesame seeds
2 tablespoons fresh cilantro leaves
1/4 teaspoon toasted sesame oil
Asian chili paste, for serving
Directions
- Preheat the oven to 425 degrees F. Line a quarter sheet pan with foil and set aside.
- In a small mason jar, add the soy, honey, peanut oil, ginger and garlic. Shake until combined. Add the stir-fry vegetable blend to a bowl and toss with half of the soy mixture. Add the vegetables to the prepared pan, favoring one side of the pan.
- Sprinkle the chicken with the salt and pepper and place next to the vegetables. Brush the chicken with the soy mixture. Bake, tossing the vegetables and basting the chicken halfway through, until the chicken is cooked through and the vegetables begin to brown, 25 to 28 minutes.
- Divide the vegetables between 2 plates. Top the vegetables with the chicken, sprinkle with the sesame seeds and cilantro and drizzle with the sesame oil. Serve with Asian chili paste on the side.