This Sheet of Pan benni Chicken and Veggies makes an ideal work day dinner that's healthy, delicious and simple to form all on one pot in beneath thirty minutes! the proper direction for your week meal preparation too!  

Yes i am back once more with the pot feeding sheet as a result of they're virtually my go-to weekday dinners and Total rescuers once things get busy and busy for a week! i do know that almost all of you'll be able to relate, particularly people who have kids, therefore having the comfort of throwing a whole dinner all on one pot positively makes life far more tolerable. simple to wash, delicious style then several leftovers of food you do not even ought to worry concerning what to eat for lunch following day!


This Sheet of Pan benni chicken and vegetable is one amongst my favorites as a result of it's a far healthier version of the "take-out " that has 0.5 a calorie, however all flavor! you'll be able to simply schoolwork this the previous day also by excision all the veggies and marinating chickens, however if this can be the second direction you choose to throw along in an exceedingly pinch then it's okay too. schoolwork time takes solely a couple of minutes and also the sauce solely takes five straightforward ingredients therefore it's easy!  Then simply throw everything along on a pan and you are sensible to travel.

I've continually detected that once preparation vegetables, an excessive amount of oil will very spoil the flavour and texture to not mention adding additional calories that's gratuitous for your dish that is why i favor to use PAM.  PAM Spray Pumps area unit offered in 2 varieties – vegetable oil and oil.  I used plenty of vegetable oil once preparation veggies therefore i used to be excited to ascertain it in a simple to use spray bottle!



  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 large head of broccoli, chopped (about 2 cups)
  • 2 medium red bell peppers, cut into chunks
  • 1 cup snap peas
  • Salt and pepper, to taste
  • Optional toppings: sesame seeds and green onions

For the sauce:

  • ¼ cup lower-sodium soy sauce
  • 1 Tbsp sweet chili sauce
  • 2 Tbsp honey
  • 2 cloves garlic
  • 1 tsp. fresh ginger


  1. Preheat oven to 400 degrees F.
  2. To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
  3. Spread chicken and chopped veggies on a baking sheet sprayed with PAM cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
  4. Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!

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