Sweet ‘N Tangy Sheet Pan Chicken

20 min

4 servings

Let the oven do the heavy lifting and enjoy a stress-free dinner tonight! With only 8 minutes of active prep time in the kitchen, this deliciously sweet, salty, and tangy chicken meal is something the whole family will love. Plus, clean-up is a breeze thanks to Epicure’s Sheet Pan Liner.

Ingredients

  • 1 pkg General Tao Seasoning
  • 2 tbsp oil
  • 1 tbsp maple syrup
  • 1 tbsp low sodium soy sauce
  • 1 lime
  • 3 large bell peppers
  • 1 lb (450 g) boneless, skinless chicken thighs

Preparation

  1. Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
  2. In a large bowl, whisk seasoning, oil, maple syrup, and soy sauce. Slice lime in half. Using 2-in-1 Citrus Press, squeeze in juice from lime.
  3. Slice bell peppers. Set aside. Cut chicken into bite-sized pieces.
  4. Add chicken and bell peppers to bowl; mix to coat. If you have extra time, let stand 10 min or cover and refrigerate overnight.
  5. Arrange on Sheet Pan. Bake 12 min, or until chicken is cooked through.

Nutritional Information

Per serving: Calories 270, Fat 11 g (Saturated 1.5 g, 0 0 g), Cholesterol 90 mg, Sodium 250 mg, Carbohydrate 19 g (Fiber 3 g, Sugars 11 g), Protein 25 g.

Tips

Make it vegan—swap chicken thighs with 2 blocks (350 g each) medium-firm or firm tofu.

Perfectly Balance Your Plate

Serve with 1 cup rice.