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I’ve made this twice already. I LOVE it! And the kids ate their broccoli 🙂 It’s definitely going to be one of my staple meals!
Sheet Pan Garlic Ginger Chicken and Broccoli!
Uhh, yeah. This is a back pocket recipe. It’s healthy, it’s colorful, and it’s mindlessly easy. It’s MEAL PREP day!
Obviously I’m kind of having a moment with meal prep, and no, this Sheet Pan Garlic Ginger Chicken recipe doesn’t have to be meal prep – it can just be a wonderful sheet pan recipe. But it works really well as meal prep, and we’re all up in the Sugar Free January business and trying to stay on top of this intentional weekly healthy eating stuff, and I have those cute containers… so either way. Meal prep or regular sheet pan dinner. You do you, okay?
Here’s what I love about this recipe:
- It is easy. Hands-off. One and done.
- It is adaptable. Chicken thighs, chicken breasts, tofu, broccoli, kale, peppers, green beans… whatevs u like.
- It has that umami + sweet flavor profile that we know and love… only WITHOUT REFINED SUGAR. There are the usual suspects of soy sauce, garlic, and ginger, but then there’s a trick to sweeten things up and it involves dates. And by trick I mean that you just put them in the blender with the sauce. And if you don’t like dates, use honey. Or sugar. Remember? Adaptable.
Here’s what we’re working with BEFORE baking:
And after baking:
And after sectioning it into meal prep containers, dressing it up all fancy, and storing in the fridge and feeling like a boss of life:
Add rice, or don’t add rice, or put this on some stir-fried brown noodles, or tuck into lettuce wraps, or just eat plain for yummy, simple lunches like I did. There’s so much you can do here. I expect a full report back on your creative meals! Take this and run.
PS. Are any of you doing Sugar Free January with us? How’s it going? Give me the good, the bad, the ugly, and the REALLY TASTY.
PSS. Here’s the link for those meal prep containers! Love, love, love.
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Sheet Pan Garlic Ginger Chicken and Broccoli
- Total Time: 30 minutes
- Yield: 4 1x
Description
Sheet Pan Garlic Ginger Chicken and Broccoli – a simple and low-maintenance meal prep option, with huge flavor and no refined sugar. ♡
Ingredients
For the Garlic Ginger Sauce:
- 3/4 cup low sodium soy sauce
- 1/2 cup water
- 1/4 cup white vinegar
- 1/4 cup oil (olive oil is fine)
- a 2-inch knob of fresh ginger (peeled)
- 4 cloves garlic
- 4 medjool dates (you can also use 1/4 cup honey or sugar)
For the Chicken and Broccoli:
- 1 pound boneless skinless chicken breasts or thighs, cut into strips
- 1 head broccoli, cut into florets (about 5 cups)
- 1 red pepper, cut into strips
- sesame oil, sesame seeds, and/or green onions for topping
Instructions
- Prep Sauce: Preheat the oven to 425 degrees. Blend all sauce ingredients together until smooth.
- Sheet Pan Action: Place chicken, broccoli, and red pepper on a sheet pan. Pour about 1/2 cup sauce over top of the chicken and just a few tablespoons over the veggies. Bake for 10-15 minutes.
- Finish It Fancy: While the broccoli and chicken are roasting, simmer another 1/2 cup or so of sauce in a small saucepan over medium low heat until it’s thickened. Drizzle it over the finished chicken and broccoli. Finish with sesame oil, sesame seeds, or scallions. Voila! Happy bowls and meal prep lunches.
Equipment
Compartment Meal Prep Containers
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Buy Now → Notes
Sauce: You probably won’t use all the sauce (I usually have almost a cup leftover), but I always prefer to have extra sauce rather than not enough. Save your leftover sauce because you can just make a quick and easy batch of this again next time!
Storage: Keeps in the fridge for 3-4 days.
Vegetarian: Sub tofu for a vegetarian option! Also works well as a stir-fry because the tofu will get nice and caramelized.
Broccoli Texture: Some of the sauce on the chicken may make its way over to the broccoli side during cooking. This makes the broccoli a little less crispy. To me, that wasn’t a big deal because the sauce gives the broccoli a lot of flavor. But if you want the broccoli to stay dry and crispy, just put it on a separate baking sheet.
Rice or No Rice: You can serve this over rice which is yummy. But to be honest, when I made this on its own as meal prep, I didn’t even miss the rice! So you can definitely get away without it.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Cuisine: American
Keywords: chicken and broccoli recipe, sheet pan chicken recipe, meal prep chicken
One More Thing!
This recipe is part of our collection of easy and delicious sheet pan dinners. Check it out!
Help! What did I do wrong. I followed the directions exactly and baked the chicken for only 10 minutes to not dry it out and the chicken was awful and tasted rubbery. One recipe said to use chicken breast or thighs so I used breast but the meal was not very appealing.
Are the calories with chicken thighs or breasts? Thank you!
Just made this for me and my 2 kiddos (ages 16 and 9) and we all LOVED it. Definitely going in the rotation. What I loved most was how fast I was able to prep this and have it on the table in about 45min. which includes the time it took to make rice. We had enough left over for 2 extra meals. Thanks for the amazing recipe!
I notice that some of your “reviews” have ‘looks good’ or other well-wishes, not tastings. Is it fair to add those to star ratings?
This is a good quick and easy weeknight recipe. I felt the sauce could have been better, but overall it’s a healthy dish.
I don’t understand what happened but this was inedible when I made it 😞 the vinegar ruined everything and made it insanely sour.
So good and easy! Adding this to our rotation, I could eat that sauce on anything!!
Just made this and it’s one of my favorite meal preps I’ve made!
One thing I’d recommend is to update the recipe to remove pits if you buy pitted dates. I’ve never cooked with dates and didn’t know. It was immediately obvious to me when I turned on the blender, and only had to restart my sauce, but more importantly, there is cyanide in the pits so definitely don’t want to leave them in.
Can I make this in the Insta pot?
Hi, Nabila! We haven’t tried that method out before for this recipe, but we think the sheet pan method would work best for this recipe, especially with the veggies. Hope this helps!
Loved this recipe! It was super easy to pull together. I accidentally pulled the wrong measuring cup out and added 1/3 C sugar to the sauce and I thought it would be too sweet but it ended up tasting great! I added cauliflower instead of broccoli and topped with cilantro and it was so tasty. I also cooked for an additional 5 minutes because I thought the veggies weren’t cooked enough. Would make again!
I made this today as I am trying to meal prep for my week with healthy foods. I even added the oranges and healthy trail mix to mine like your picture! I haven’t eaten a whole meal yet, but I did sample as I cooked. The sauce was delicious. I loved the flavor of the chicken and the broccoli with it. The cook times were spot on for me – mine took 13 minutes to cook. The only thing I wish is that you had mentioned how thick to slice the chicken. However, I guessed, and it still turned out well.
A tip for people like me who have budget blender – chop the ginger, garlic and especially the dates into tiny pieces so they blend up properly.
I’m off to make another recipe! Cheers!
I am going to try this recipe tonight :)! I want to know if those lunch containers are glass and if so where did you get them?? TIA
Hi Amelie! Yes, they are glass. Click on the image of them below the recipe for the link to buy them on Amazon!
My sauce for some reason did NOT get thick, however I followed the instructions and measurements as they were.
I totally forgot to add the dates/honey/sugar and this still came out FANTASTIC. There being extra sauce is an understatement. Haha. I doubled the recipe (and sauce recipe) and definitely had way too much leftover so I’ll not double it in the future. But man. The chicken came out soooo tender and I’m the worst chicken cooker ever!
Appreciate having quick dinners like this to throw together at the end of a work day. I use reduced sodium tamari in place of soy sauce. No peppers on hand, so added quartered mushrooms & garlic scapes to the broccoli. Served with rice vermicelli.
YUM! Sounds great, May!
My family loved this. I didn’t have low sodium soy sauce, but next time I will get some because it was too salty for me. I added cauliflower and green beans to the veggies and they were all great. I even soaked the chicken in the sauce for a few minutes and it came out great.
Those veggies should perfect here!
BOTH my kids LOVED this which is a revelation! I had no medjool dates so I added just over one third of a cup of dark brown sugar….and a teaspoon of cornflour to thicken up that dreamy sauce.
Next time will steam broccoli (only because they have small teeth that can’t quite manage baked!)
Chicken was tender, washing up was minimal. HAPPY. Thanks so much!
Glad to hear this was a hit!
I’ve made this recipe a dozen times and it has become a family favorite! Easy, delicious, and healthy!
Does the sauce freeze well? I would love to make a double or triple batch of the sauce to make meal prep even easier.
Yep, the sauce should freeze just fine. 🙂
I assume the fresh ginger is supposed to be minced?
You shouldn’t need to mince it – it’ll just go straight in your blender after you peel it to make the sauce.
Is there a lower sodium option
You could try subbing the low-sodium soy sauce for coconut aminos. Coconut aminos tend to be lower in sodium. Otherwise, you could just use less of the low-sodium soy sauce. Enjoy, Anna!
Can I alter the recipe to make this Orange Chicken? Would I cut back on the vinegar and add orange juice and zest, or is it not that straightforward?
YUM! We haven’t tested these out with those subs yet, but it sounds like it could work. Let us know if you end up trying it out, Paul!
I’m out of white vinegar! I have white wine vinegar, apple cider vinegar, red wine vinegar, rice vinegar… should I use the rice vinegar as a sub?
We think rice vinegar as a sub should work okay here. Let us know how it goes for you, Laura!
Hi!
Wanted to ask is distilled malt vinegar okay? I am in England and wasn’t sure which vinegar to use ? Thank you 🙂
Hi Aman! We think distilled malt vinegar would lend too much of a different taste. We’d really recommend distilled white vinegar here.
Oh my GOSH! I eat mostly plant-based but had to add some chicken back into my diet every now and then and this recipe is FOOL PROOF. I legitimately had NO idea how to cook chicken and this was SO delicious. Thank you!
So happy to hear you enjoyed this, Tess!
This recipe is the BOMB.COM!!
I always do a test recipe before I serve to others. The ingredient measures were perfect. I won’t have to order Chinese food for this dish because I can make at home fresh.
Remember to keep the soy sauce, sesame seeds, scallions and sesame oil on hand to make this ‘no-fuss’ elegant dish on any weekday.
Make enough for LUNCH!
So happy to hear you enjoyed this! 😊