This Hawaiian Chicken Sheet Pan dish combines tropical flavors and vibrant veggies for a quick weeknight feast! It’s delicious, colorful, and ready in no time!
Ingredients:
– 1/2 cup pineapple chunks, drained
– 1/4 cup honey
– 1 pound boneless, skinless chicken breasts, thinly sliced
– 1/4 cup teriyaki sauce
– 1/4 cup soy sauce
– 1/2 teaspoon red pepper flakes (optional)
– 1 cup cooked rice
– 1/2 cup chopped broccoli
– 1/2 cup chopped red bell pepper
– 1 tablespoon rice vinegar
Instructions:
1. Preheat your oven to 400F (200C).
2. In a mixing bowl, whisk together the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes if you choose to include them.
3. Add the thinly sliced chicken to the marinade, ensuring each piece is well-coated. Let it marinate for at least 15 minutes.
4. On a large baking sheet, spread the marinated chicken evenly.
5. Scatter the drained pineapple chunks, cooked rice, chopped broccoli, and red bell pepper over the chicken.
6. Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the veggies are tender.
7. Once ready, remove from the oven and give it a gentle stir. Serve immediately and enjoy the mix of flavors.
Nutritional Information:
Approximately 350 calories per serving, with high protein content from the chicken, healthy carbohydrates from the rice, and essential vitamins from the vegetables.
Time: Preparation time: 15 minutes | Cooking time: 25 minutes
