Sheet-Pan Maple-Ginger Chicken with Roasted Carrots & Sugar Snap Peas
This quick and flavorful sheet-pan dinner features tender chicken glazed with a maple-ginger sauce, paired with roasted carrots and crisp sugar snap peas for a fresh, vibrant meal. Perfect for busy weeknights, it's ready in just 30 minutes and requires minimal cleanup.
- 1 lb boneless, skinless chicken breasts
- 3 cups carrots, peeled and sliced into sticks
- 2 cups sugar snap peas, trimmed
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1.5 tbsp soy sauce
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 0.75 tsp salt
- 0.5 tsp black pepper
- 1 tbsp sesame seeds (optional, for garnish)
- 2 tbsp sliced green onions (optional, for garnish)
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Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
🌡️ 425°FIn a small bowl, whisk together olive oil, maple syrup, soy sauce, ginger, garlic, salt, and black pepper.
⏱️ 2 minutesPlace chicken breasts on one side of the sheet pan and carrots on the other. Drizzle half the maple-ginger mixture over the chicken and carrots, tossing carrots to coat evenly.
⏱️ 2 minutesRoast for 15 minutes. Remove pan from oven, add sugar snap peas to the carrots, and drizzle remaining sauce over the chicken and veggies.
⏱️ 15 minutes 🌡️ 425°FReturn pan to oven and roast for another 8-10 minutes, until chicken is cooked through (internal temp 165°F) and veggies are tender-crisp.
⏱️ 10 minutes 🌡️ 425°FSlice chicken, garnish with sesame seeds and green onions if desired, and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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