Name: The Sheet Pan Chicken Dinner I Make When February Seems Endless
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1/4 cup gochujang; 1/4 cup vegetable oil; 3 tablespoons soy sauce; 2 teaspoons grated ginger or ginger paste; 1 teaspoon finely grated garlic (about 2 cloves); 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; 1 pound sweet potatoes, peeled and cut into 1-inch cubes; 1 pound brussels sprouts, root ends trimmed and cut in half; 4 green onions, whites sliced into 1-inch lengths and greens thinly sliced, divided; Cooked white or brown rice , for serving, optional

The Sheet Pan Chicken Dinner I Make When February Seems Endless

This sheet pan recipe roasts gochujang-glazed chicken, sweet potatoes, and brussels sprouts together for a bold, sweet, slightly spicy winter weeknight meal.

40 min total 15 min prep 25 min cook 4 526 cal

Instructions

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1 Line a large rimmed baking sheet with parchment paper.
2 In a large bowl, use a fork or whisk to combine the gochujang, vegetable oil, soy sauce, ginger, garlic, salt, and pepper.
3 Add the chicken, sweet potatoes, brussels sprouts, and green onion whites to the bowl with the sauce. Use clean hands or tongs to toss the ingredients until well coated. Transfer to the parchment-lined baking sheet and spread everything out into an even layer.
4 Bake until the chicken is cooked through and the sweet potatoes are fork-tender, about 25 minutes.
5 Remove the baking sheet from the oven and let cool slightly before sprinkling with the remaining green onions. Serve with steamed white or brown rice to make it a full meal. Leftovers will keep in an airtight container in the refrigerator for up to 3 days. Love the recipe? Leave us stars and a comment below!