Sheet Pan Korean BBQ Chicken & Veggies
Sheet Pan Korean BBQ Chicken & Veggies is a mouthwatering one-pan meal that captures the essence of Korean cuisine with minimal effort. Tender boneless chicken thighs are marinated in a savory-sweet Korean BBQ sauce and roasted alongside colorful bell peppers, zucchini, and carrots. This dish not only delivers vibrant flavors but also makes for easy cleanup—perfect for busy weeknights or entertaining guests.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Korean
Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 1 cup bell peppers (mixed colors), sliced
- 1 medium zucchini, sliced into rounds
- 1 cup carrots, cut into thin strips
- ½ cup Korean BBQ sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large baking sheet with nonstick spray.
- Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.
- In a bowl, toss the bell peppers, zucchini, and carrots together.
- In another bowl, mix the Korean BBQ sauce with sesame oil. Coat the chicken thighs in this mixture.
- Arrange the chicken on one side of the baking sheet and place the veggies alongside. Drizzle any remaining sauce over the vegetables.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender yet crisp.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 365
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 130mg
Keywords: - For extra flavor, marinate the chicken overnight in BBQ sauce. - Substitute chicken with tofu or shrimp for a different protein option. - Customize veggies based on seasonal availability or personal preference.