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

  • Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
  • 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.
  • Slice bell peppers. Set aside. Cut chicken into bite-sized pieces.
  • Add chicken and bell peppers to bowl; mix to coat. If you have extra time, let stand 10 min or cover and refrigerate overnight.
  • 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.

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.