Sheet-Pan Korean BBQ Chicken with Roasted Broccoli & Sweet Peppers
This vegetarian take on Korean BBQ chicken uses plant-based chicken strips, tossed in a flavorful BBQ sauce and roasted alongside broccoli and sweet peppers for a vibrant, easy weeknight meal. Everything cooks together on a single sheet pan for minimal cleanup and maximum flavor.
- 16 oz plant-based chicken strips
- 4 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 0.5 cup Korean BBQ sauce (store-bought or homemade)
- 2 tbsp sesame oil
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp green onions, sliced
- 1 tbsp toasted sesame seeds
Advertisement
Instructions
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, toss broccoli florets and bell pepper slices with olive oil, sesame oil, garlic, salt, and black pepper until evenly coated.
⏱️ 2 minutesSpread the vegetables in a single layer on the prepared sheet pan. Roast for 10 minutes.
⏱️ 10 minutes 🌡️ 425°FMeanwhile, toss plant-based chicken strips with Korean BBQ sauce.
⏱️ 2 minutesAfter 10 minutes, remove the sheet pan from the oven. Add the BBQ-coated plant-based chicken strips to the pan, arranging them among the vegetables.
⏱️ 2 minutesReturn the pan to the oven and roast for another 15-18 minutes, or until the plant-based chicken is heated through and edges are caramelized.
⏱️ 18 minutes 🌡️ 425°FSprinkle with green onions and toasted sesame seeds before serving.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
