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–+ servings

Sheet-pan Honey Sriracha Chicken

5 from 1 vote
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 1 -1.5 lbs boneless chicken breast
  • 1/2 head purple cabbage
  • 5 carrots, peeled
  • 1 cup frozen shelled edamame
  • 2 tbsp coconut aminos or low-sodium soy sauce
  • 1/2 tsp garlic powder
  • Salt u0026 pepper
  • Olive oil
  • Top with: scallions, sesame seeds, red pepper flakes

Honey Sriracha Sauce

  • 2 tbsp coconut aminos or low-sodium soy sauce
  • 2 tbsp honey
  • 2 tbsp sriracha
  • 1 clove garlic, crushed
  • 1 tsp grated ginger
  • 2 tsp tapioca flour or cornstarch mixed with 3 tbsp water
  • Salt u0026 pepper to taste

Directions

  1. Preheat the oven to 400 F
  2. Cut up the chicken breast to 1u0022 cubes and add it to a bowl with a little salt u0026 pepper, and 1 tbsp of coconut aminos/low-sodium soy sauce. Toss together and set aside.
  3. Cut the cabbage into smaller wedges and roughly chop the carrots into 2u0022 pieces. Add them to a large sheet pan and toss together with 1 tbsp coconut aminos, 1/2 tsp garlic powder, salt u0026 pepper and a generous drizzle of olive oil
  4. Bake the cabbage and carrots for 20 minutes. Remove the sheet-pan from the oven and add the chicken and edamame to the center. Give it another drizzle of olive oil and bake for about 15 minutes.
  5. While that bakes, prepare the honey sriracha sauce by whisking together the ingredients until smooth.
  6. After 15 minutes, remove the sheet-pan from the oven, pour the sauce over the chicken and veggies and toss together. Place the pan under the broiler for another 2-3 minutes to thicken the sauce. *Be sure to keep an eye on the pan if your broiler is strong and if you're using parchment paper.
  7. Garnish with chopped scallions, sesame seeds and red pepper flakes and serve over rice or grain of choice.