Spicy Dragon Chicken Sheet Pan Dinner: Quick & Flavorful Meal
This Spicy Dragon Chicken Sheet Pan Dinner is a flavor adventure that combines heat and sweetness in a convenient one-pan meal. Perfect for busy nights, it showcases tender chicken and vibrant vegetables that cook beautifully together.
- Prep Time: 15-30 mins
- Cook Time: 25-30 mins
- Total Time: 26 minute
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Ingredients
- Chicken Thighs (bone-in, skin-on)
- Soy Sauce
- Sriracha
- Honey
- Garlic (minced)
- Bell Peppers
- Broccoli
- Snap Peas
- Olive Oil
- Rice or Quinoa (Jasmine rice or Quinoa, or Cauliflower rice for low-carb option)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix together your Dragon Sauce ingredients: soy sauce, sriracha, honey, and minced garlic. Add the chicken thighs, ensuring they’re well coated. Let them marinate for about 15-30 minutes.
- While the chicken marinates, chop your veggies into bite-sized pieces.
- On a large sheet pan, drizzle a bit of olive oil and toss your vegetables to coat them lightly. Place the marinated chicken thighs on top of the veggies, skin side up.
- Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender and slightly charred.
- While the chicken and veggies are roasting, prepare your rice or quinoa according to package instructions. Once everything is done, serve the chicken on a bed of rice or quinoa with the roasted vegetables on the side. Drizzle any remaining Dragon Sauce from the pan over the top for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Adjust the heat by reducing the sriracha for a milder dish. Marinating the chicken overnight enhances flavor. This recipe is great for meal prep; just store chicken and veggies separately from rice or quinoa. Garnish with fresh cilantro or green onions for added flavor.