Easy, delicious, sheet pan chicken cooked in just 20 minutes! While the chicken is cooking, prepare rice to serve with the chicken. You can also make extra sauce, fill another sheet pan with vegetables (broccoli, string beans, mushrooms, snow peas all work really well) and put it into the oven along with the chicken.
- 1 lb thin chicken breast, cut into bite size strips
- 1/4 cup olive oil
- 1 tbsp soy sauce
- 1 tsp honey
- 1/2 tsp dijon mustard
- 3 garlic cloves, minced
- 1 inch piece of a red chili, seeds removed, diced
- 1 pinch ground black pepper
- 1 tbsp parsley, finely chopped
- 1 tsp sesame seeds (optional)
Preheat oven to 400 degrees. Arrange chicken strips on baking sheet pan lined with parchment paper. Whisk together the olive oil, soy sauce, honey, mustard, garlic, and chili. Drizzle half the sauce over chicken and toss to coat. Sprinkle with a pinch of ground black pepper, the parsley and sesame seeds. Bake for 20 minutes. Spoon over rice and drizzle with remainder of sauce.