Sheet-Pan Ginger-Scallion Chicken with Roasted Broccoli & Snap Peas
This gluten-free sheet-pan dinner features juicy chicken thighs marinated in a zesty ginger-scallion sauce, paired with roasted broccoli and crisp snap peas for a quick and flavorful meal. Perfect for busy weeknights, it's ready in under 45 minutes with minimal cleanup.
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp fresh ginger, grated
- 4 whole scallions, thinly sliced
- 3 tbsp gluten-free soy sauce or tamari
- 2 tbsp toasted sesame oil
- 1 tbsp honey
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 2 cups sugar snap peas
- 2 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 1 whole lime wedges (for serving)
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Instructions
Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
🌡️ 425°FIn a bowl, whisk together ginger, scallions, gluten-free soy sauce, sesame oil, honey, and garlic.
⏱️ 2 minutesPat chicken thighs dry, place in a resealable bag or bowl, and pour half the marinade over them. Toss to coat and marinate for 10 minutes.
⏱️ 10 minutesOn the prepared sheet pan, toss broccoli florets and snap peas with olive oil, salt, and pepper. Push vegetables to the sides and place marinated chicken in the center. Drizzle remaining marinade over vegetables.
⏱️ 3 minutesRoast for 25 minutes, or until chicken is cooked through (internal temp 165°F) and vegetables are tender and slightly caramelized.
⏱️ 25 minutes 🌡️ 425°FRemove from oven, garnish with extra sliced scallions and a squeeze of lime. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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