Sheet Pan Korean Chicken

Sheet pan meals are my new favorite when I'm feeling not totally lazy but just a little. This one is from https://dinnerthendessert.com/sheet-pan-korean-chicken-and-vegetables/. 

INGREDIENTS

• 3 chicken breasts boneless skinless ( I cut mine in half)
• 4 cups broccoli florets
• 1 pound carrots trimmed and sliced into 1" thick slices (I just used baby carrots as is and it worked out fine)
• 4  tablespoons low sodium soy sauce ( I used regular)
• 4 tablespoons brown sugar
• 2 tablespoons canola oil
• 1 tablespoon sesame oil
• 2 teaspoons Sriracha sauce
• 4 cloves garlic minced (or 1/2 teaspoon garlic powder)

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Preheat the oven to 375 degrees.
2. Toss all the ingredients together in a bowl.
3. Add the chicken to the center of the cookie sheet.
4. Add the vegetables around it in an even, single layer.
5. Cook for 25-30 minutes or until the chicken is browned and the vegetables are browned and crisp. Serve over rice. 

NOTE: We like to have extra sauce for dipping and for the rice. So I double to sauce ingredients and pour half on the chicken and veggies.