This sheet pan chicken and vegetables is given a sweet and spicy twist with a honey sriracha marinade! It’s a healthy and easy dinner with minimal hands-on time, and, best of all, the whole family will love it!
Is it just me or can simple baked chicken and vegetables be so boring? That’s why I like to spice it up with a honey sriracha marinade - on both the chicken and the veggies! I also like to use plenty of garlic, coconut aminos (or reduced sodium soy sauce) and a nice variety of vegetables for maximum flavor.
Adding all of these flavorings and seasonings has another advantage too; it makes the veggies interesting enough to appeal to anyone you might be cooking for! It also helps that baking the veggies in this way leaves them soft on the inside and slightly crisp on the outside - they’re essentially roasted with delicious caramelized edges. And if I know one thing, it’s that roasted vegetables are delicious!
Plus, for bonus points, this honey sriracha chicken is gluten-free, oil-free, and completely customizable to suit your tastes! Read the whole post for plenty of ideas on how to customize this recipe to make it work for your tastes and your family!
What do I need to make this Sheet Pan Sriracha Chicken and Vegetables?
You don’t need any unusual ingredients here, but there are a few things to note. Scroll down to the recipe card for a complete list of ingredients and measurements.
- Chicken breasts - since they’re diced, you could also use the same weight of chicken thighs, which aren’t quite as lean, but are often considered to be juicier and more flavourful. Or, why not try diced turkey breast for another lovely, lean option!
- Coconut aminos - this is a gluten-free alternative to regular soy sauce, so you can absolutely use soy sauce instead if you don’t need a gluten-free alternative. Just make sure to use a low-sodium soy sauce to prevent the dish from being too salty.
- Veggies - in the recipe, I suggest using 3 colors of bell peppers and red onion. However, you can really use any veg you like - just make sure that you chop it into even-sized chunks that will cook in the same amount of time as the meat (you may need to add them at the same time as the meat instead of half-way through for certain vegetables such as carrots, potatoes, parsnips, eggplant or zucchini).
How do I make this honey sriracha chicken?
The method here is pretty standard as far as sheet pan dinners go. You just need to:
- Whisk together ingredients for the marinade.
- Dice chicken and add half of the marinade. Leave it in the fridge to marinate.
- Preheat the oven. Bake chicken for 10 minutes, then move to one side of the pan. Add veg and remaining marinade and bake until the veg is cooked through and lightly crispy.
- Serve with fresh cilantro to garnish.
See? Just 4 steps for a delicious dinner! How could it possibly get any easier - or any healthier?
Can I make this recipe vegetarian/vegan?
The short answer is yes. Just swap out the meat for a vegetarian chicken substitute or diced firm tofu and you’re set to go. If you’re a vegan who doesn’t eat honey then try using agave or maple syrup instead.
How should I serve my chicken and veggies?
Personally, I like to serve this sheet pan dinner alone - it’s satisfying and flavourful all on its’ own! However, if you would like to serve a side with this honey sriracha chicken and vegetables then I’d recommend cauliflower rice, baked sweet potato (for healthy options) or noodles.
What recipe should I make next?
If you fancy another flavor combo for sheet pan chicken and veg then why not try this sheet pan balsamic chicken and vegetables? It’s like this recipe’s Italian counterpart!
Or, for a fish option, try this healthy baked salmon with squash and asparagus! It’s super flavourful and is full of healthy vitamins - the whole family will just adore it! In fact, it’s a recipe I make almost weekly and have done for a long time now!
For a pork version, these sheet pan pork chops with potatoes and green beans is a brilliant healthy option - it’s so flavourful and the pork always comes out perfectly tender.
And, of course, it’s time for a steak version - and a Mexican option! These sheet pan steak fajitas are just ridiculously flavourful - perfect for when you fancy something juicy and spicy without having to reach for a not-so-healthy option!
Last but not least, a naturally vegan option! This sheet pan tofu and vegetable stir fry is super flavourful and can be on the dinner table in just 20 minutes! It may be unusual to have a baked stir fry, but trust me - it works brilliantly and you use far less oil by making it this way!