Sheet Pan Orange Ginger Chicken and Vegetables

Sheet Pan Ginger Orange Chicken and Vegetables – Fast, EASY, HEALTHY, and loaded with great orange ginger flavor!! A DELISH one-pan meal with zero cleanup that’s perfect for busy weeknights!!

Fast, Easy, Healthy

I love sheet pan recipes because easy, tasty, flavorful meals that are ready in 20 minutes are where it’s at.

The chicken is tender, juicy, and infused with lovely orange ginger flavor from orange zest, orange juice, and plenty of ginger.

Additionally, soy sauce, chili garlic sauce, and fish sauce add unami flavor. If you want this the dish to be spicier, add more chili garlic sauce or sprinkle some chili flakes over the top.

It’s also a healthy dinner. Bonus points for skinny recipes with lean protein, lots of veggies in the colors of the rainbow, that taste awesome, and that are naturally gluten-free.

What Kind Of Vegetables To Use

I used broccoli, sugar snap peas, carrots, red onions, and garnished with orange slices and cilantro.  The vegetables are perfectly crisp-tender which is how I like my veggies.

You can switch up the vegetables and mix and match based on what your family enjoys or with what you have on hand.

Try bell peppers, mushrooms, zucchini, or go with pineapple like I did in this teriyaki sheet pan dinner.

Family-Friendly Weeknight Dinner

Because the recipe is made on a sheet pan, cleanup is as easy as tossing away a sheet of foil. The less dishes I have to do on busy weeknights, the happier I am.

These family-friendly weeknight dinners that I can whip up in 15 minutes after late sports practices and lots of homework for my daughter, and after a full day of baking in the kitchen, fast and easy dinners that are not fussy but that satisfy us both are what works.

My daughter even said, “Mom what did you put on this chicken? It has SO much flavor!” <— Success for me right there.

Favorite Sheet Pan Chicken Recipes:

Yield: serves 4

Sheet Pan Orange Ginger Chicken and Vegetables

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Sheet Pan Ginger Orange Chicken and Vegetables - Fast, EASY, HEALTHY, and loaded with great orange ginger flavor!! A DELISH one-pan meal with zero cleanup that’s perfect for busy weeknights!!


  • 1 pound boneless skinless chicken breast, diced into bite sized pieces
  • 2 to 3 cups broccoli florets
  • 1 cup sugar snap peas
  • 1 1/2 cups carrot slices (from about 3 medium/large carrots), sliced 1/4-inch thick and on the bias
  • 1 medium/large red onion, peeled and sliced into bite-sized wedges
  • 3 to 4 tablespoons olive oil
  • 2 tablespoons reduced sodium soy sauce
  • 1 to 2 tablespoons chili garlic sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon orange zest
  • 1 to 2 tablespoons orange juice
  • 2 teaspoons ground ginger
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • orange slices, optional for garnishing
  • fresh cilantro, optional for garnishing


  1. Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
  2. On one side, add the chicken in a vertical row, next to it add the broccoli in a vertical row, and continue on with each of the following in vertical rows- the sugar snap peas, carrots, and red onions. The rows don't have to be perfect, and you can certainly dump everything on the sheet pan in any state of arrangement you like; I simply was going for more precision, uniformity, and color blocking.
  3. Evenly drizzle with the olive oil; set aside.
  4. To a small bowl, add the soy sauce, chili garlic sauce, fish sauce, orange zest, orange juice, ginger, and whisk to combine. Evenly brush or spoon the mixture over the chicken and vegetables. I concentrated putting more of the mixture on the chicken rather than the vegetables
  5. Evenly season with salt, pepper, and bake for about 15 to 18 minutes, or until chicken is cooked through and the vegetables are crisp-tender.
  6. Optionally garnish with orange slices, cilantro, and serve immediately. Extra will keep airtight in the fridge for up to 5 days.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 458Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 96mgSodium: 1501mgCarbohydrates: 31gFiber: 12gSugar: 9gProtein: 44g

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