Sheet-pan Honey Sriracha Chicken

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Last Updated on January 22, 2024

Sheet-pan honey sriracha chicken with colorful veggies makes for a hearty and nourishing weeknight dinner!

Honey Sriracha Chicken

Sheet-pan dinners are one of my favorite weeknight meals. They require minimal hands-on work and can be served in so many different ways. This honey sriracha chicken sheet-pan is one of my favorite easy dinners to make. It’s a delicious way to get in some lean protein, colorful veggies and a ton of flavor.

I love serving this over brown rice or lettuce cups topped with scallions, sesame seeds and red pepper flakes.

Sheet-pan Honey Sriracha Chicken

Colorful dinners are always a win in my book, and I love the pop of color the cabbage gives to this recipe. If you’ve never tried cooked cabbage, you’re in for a treat. My roasted cabbage with maple tahini has been a favorite side dish of mine for years.

The cabbage comes out so tender and flavorful, and is seriously so delicious with the honey sriracha sauce.

What you’ll need to make honey sriracha chicken

  • Chicken breast– I used boneless chicken breast for this recipe for a leaner option. You can use bone-in chicken and adjust the bake time, or boneless chicken thighs
  • Veggies: I kept it colorful with purple cabbage, rainbow carrots and edamame
  • Honey Sriracha Sauce– the true star of the show is the sauce. It’s made from low-sodium soy sauce, sriracha, honey, garlic, ginger and some tapioca flour to thicken
  • Garnishes– I love to top my dish with chopped scallions, sesame seeds and red pepper flakes
  • Serve with– quinoa, brown rice, or a bed of greens for a lighter twist
Sheet-pan Honey Sriracha Chicken
  1. Start by cutting the chicken into 1″ pieces and marinating it in a little low-sodium soy sauce and salt & pepper
  2. While that marinates, toss the sliced cabbage and carrots with low-sodium soy sauce, garlic powder, salt & pepper, and olive oil and roast for about 20 minutes
  3. Add the chicken to the sheet-pan and finish cooking for 15 minutes. While that cooks, prepare the honey sriracha sauce
  4. Remove the pan from the oven, pour the sauce over the top and set it under the broiler for another 2-3 minutes
  5. Serve over brown rice or your favorite grain

I love to keep things simple for dinners, especially when recipes can double as meal prep for lunches during the week. This one-pan meal is made with so many good flavors, you guys are going to love this recipe!

Looking for more sheet-pan meals? Check out some of my favorites below:

Sheet-pan Tofu and Veggies

Maple Dijon Salmon Sheet-pan

Easy Sheet Pan Salmon for Two

Sheet-pan Honey Sriracha Chicken

0 from 0 votes
Course: Main, One-pan Meals
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

Ingredients

  • 1 1 -1.5 lbs boneless chicken breast

  • 1/2 head 1/2 purple cabbage

  • 5 5 carrots, peeled

  • 1 cup 1 frozen shelled edamame

  • 2 tbsp 2 coconut aminos or low-sodium soy sauce

  • 1/2 tsp 1/2 garlic powder

  • Salt & pepper

  • Olive oil

  • Top with: scallions, sesame seeds, red pepper flakes

  • Honey Sriracha Sauce
  • 2 tbsp 2 coconut aminos or low-sodium soy sauce

  • 2 tbsp 2 honey

  • 2 tbsp 2 sriracha

  • 1 clove 1 garlic, crushed

  • 1 tsp 1 grated ginger

  • 2 tsp 2 tapioca flour or cornstarch mixed with 3 tbsp water

  • Salt & pepper to taste

Directions

  • Preheat the oven to 400 F
  • Cut up the chicken breast to 1″ cubes and add it to a bowl with a little salt & pepper, and 1 tbsp of coconut aminos/low-sodium soy sauce. Toss together and set aside.
  • Cut the cabbage into smaller wedges and roughly chop the carrots into 2″ pieces. Add them to a large sheet pan and toss together with 1 tbsp coconut aminos, 1/2 tsp garlic powder, salt & pepper and a generous drizzle of olive oil
  • Bake the cabbage and carrots for 20 minutes. Remove the sheet-pan from the oven and add the chicken and edamame to the center. Give it another drizzle of olive oil and bake for about 15 minutes.
  • While that bakes, prepare the honey sriracha sauce by whisking together the ingredients until smooth.
  • After 15 minutes, remove the sheet-pan from the oven, pour the sauce over the chicken and veggies and toss together. Place the pan under the broiler for another 2-3 minutes to thicken the sauce. *Be sure to keep an eye on the pan if your broiler is strong and if you’re using parchment paper.
  • Garnish with chopped scallions, sesame seeds and red pepper flakes and serve over rice or grain of choice.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

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