Sheet Pan Chili Ginger Orange Chicken & Broccoli
Experience the bold flavors of Sheet Pan Chili Ginger Orange Chicken & Broccoli, where succulent chicken meets zesty orange and spicy chili, all paired with perfectly roasted broccoli. This easy, one-pan dish not only delivers an explosion of taste but also fills your kitchen with delightful aromas. Perfect for busy weeknights or casual gatherings, it promises minimal clean-up without sacrificing flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 4 cups fresh broccoli florets
- 2 tbsp fresh ginger, grated
- 2 tbsp chili paste
- 1/2 cup freshly squeezed orange juice
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and lightly spray a large sheet pan with nonstick cooking spray.
- Season chicken breasts with salt and pepper; place them on one side of the sheet pan.
- In a small bowl, whisk together soy sauce, honey, orange juice, chili paste, and grated ginger until well combined.
- Toss broccoli florets in olive oil, salt, and pepper before adding them to the other side of the sheet pan.
- Drizzle half of the sauce over both chicken and broccoli. Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C).
- Serve hot with the remaining sauce drizzled over the dish.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 420
- Sugar: 12g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg
Keywords: For enhanced flavor, marinate the chicken in half of the sauce for at least 30 minutes before cooking. Feel free to substitute chicken with tofu or shrimp for a different protein option or add bell peppers or snap peas for extra variety.