Sweet and Hot Sheet Pan Chicken with Fall Veggies
This dish is the meal equivalent of yoga. Sweet and Hot Sheet Pan Chicken is so flexible, you can use just about any combination of veggies with the chicken and it will taste just right. I’m addicted to the Brussels sprouts, cauliflower and figs combo.The combination of sweet figs with the spicy sauce is perfection. But if you don’t like figs, it’s ok. I think you’re crazy, but it’s ok. Bend, stretch and upward dog this recipe to your liking. Maybe use sweet potatoes. Try broccoli instead of cauliflower. The sheet pan is your oyster.
I’m so excited about this meal that here I am mixing my metaphors. Anyway, sheet pan meals are such a thing right now and I for one am thrilled about that. You can mix your whole dinner onto a sheet pan, throw it in the oven, and have minimal cleanup after a satisfying meal. It reminds me of those Sunday meals my mom use to make with a big hunk of beef, potatoes, carrots and onions in a roasting pan. There was something so comforting about that. Now I like to recreate that feeling for my family, but with a little twisty bending of the traditional meat and potatoes routine. And during this flip from Summer into Fall, we are loving Sweet and Hot Sheet Pan Chicken with Fall Veggies.
One final plus about this flexi-meal? It’s light enough that you will still be able to do your yoga after dinner. It’s so healthy that you might end up feeling like a warrior 2 (I’m new to whole fitness thing myself, so my yoga puns need work). I think I’ll go now and brush up on my yoga terminology while I munch on some sheet pan leftovers. Namaste for dinner?
Sweet and Hot Sheet Pan Chicken with Figs, Brussels Sprouts and Cauliflower is a hearty and healthy meal you definitely should make this fall!
- 3-4 chicken breasts
- 1 head cauliflower
- 1 lb brussels sprouts
- 6-8 figs
- 1/4 c honey
- 3 T soy sauce
- 1-2 t sriracha sauce (depending on how spicy you want the dish to be)
- 1 t ginger
- 1 clove garlic, minced
Preheat the oven to 400. Whisk together the ingredients for the glaze. Place the chicken on a sheet pan and sprinkle with salt and pepper to taste. Drizzle with 1/3 of the glaze. Reserve the rest.
Roast the chicken for 20 minutes. While the chicken is in the oven, chop the brussels sprouts into small florets and cut off the stems and half the sprouts.
Add the vegetables to the sheet pan with the chicken and drizzle with half of the remaining glaze. Toss to coat. Place back into the oven for an additional 10 minutes. Meanwhile, quarter the figs. After the 10 minutes, check the temperature of the chicken. If the chicken has reached 165, remove from the sheet pan, cover and set aside.*
Place the figs on the sheet pan with the cauliflower and sprouts. If the vegetables seem dry, add the remaining glaze and toss. Place back into the oven for the remaining 10 minutes.
*If the chicken is not yet finished, it should go back into the oven for the final 10 minutes with the figs, Brussels sprouts and cauliflower (this will depend on the thickness of the chicken breasts).