Sheet-Pan Orange-Ginger Chick'n with Roasted Broccoli & Red Onions
This vibrant vegan sheet-pan meal features plant-based chick'n tossed in a zesty orange-ginger glaze, roasted alongside crisp-tender broccoli and caramelized red onions. Ready in under 20 minutes, it's a quick and flavorful dinner for busy weeknights.
- 12 oz vegan chicken strips or chunks
- 4 cups broccoli florets
- 1 large red onion, sliced into wedges
- 1/4 cup orange juice, freshly squeezed
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cornstarch
- 1/4 tsp black pepper
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Instructions
Preheat oven to 450°F. Line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a small bowl, whisk together orange juice, soy sauce, maple syrup, ginger, garlic, cornstarch, and black pepper to make the glaze.
⏱️ 2 minutesOn the prepared sheet pan, toss vegan chicken, broccoli florets, and red onion wedges with olive oil, then drizzle with half the glaze.
⏱️ 2 minutesRoast for 12 minutes, tossing halfway through, until veggies are crisp-tender and chick'n is golden.
⏱️ 12 minutes 🌡️ 450°FDrizzle with remaining glaze before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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