Sheet Pan Ginger Chicken & Brussels Sprouts
Sheet Pan Ginger Chicken & Brussels Sprouts is a quick and flavorful dish that brings together tender chicken thighs and caramelized Brussels sprouts, all glazed with a sweet and tangy sauce. Perfect for busy weeknights, this one-pan meal is visually stunning and customizable to fit your taste preferences. With its delightful aroma and vibrant colors, it’s a guaranteed crowd-pleaser that makes dinner effortless and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb Brussels sprouts, halved
- 2 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tbsp cornstarch
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix chicken thighs with soy sauce, garlic, ginger, and honey until well-coated.
- Toss Brussels sprouts in olive oil, salt, and pepper.
- Arrange chicken and Brussels sprouts on the baking sheet with space between them.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and sprouts are golden brown.
- Serve on plates with any leftover sauce drizzled on top.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 420
- Sugar: 8g
- Sodium: 675mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 130mg
Keywords: - Marinate the chicken for at least one hour for deeper flavors; overnight is best. - You can substitute Brussels sprouts with broccoli or carrots as desired. - Leftovers can be stored in an airtight container for up to three days.