Welcome back to QCK!
This is officially my last week of summer vacation and I’m officially taking back every time that I wished for fall to come early… I’m not ready! Between classes, this blog, and my freelance work, I’m going to be very, very busy. Also, I’m not ready for winter. Like… at all. I can take any weather Minnesota throws at me up until Christmas. If there are no twinkly lights and Michael Bubble songs playing, I’m not interested! But ‘m getting ahead of myself.
The real reason you’re here is for the recipe, so let’s talk about it. My entire point of telling you how busy I’m about to be was meant to be a Segway into how great sheet pan recipes are! Effortless, balanced, and minimal cleanup. Perfect for anyone who’s always running around.
This particular sheet pan recipe has been one of my go-to’s when I’m craving takeout. The reason it works is because the chicken is actually breaded so you still get the crispy bite that you want, but because it’s baked you don’t get that awful feeling in your stomach from all the oil and grease. Best of both worlds. Broccoli is kind of the obvious choice here, but it just works and it’s easily available. I love baking it because it stays firm, instead of turning into like an over-cooked school lunch broccoli situation AND the edges get a little crispy, it’s just really good. The sauce could really be whatever you want, I chose orange chicken sauce because it’s my favorite. I also had it on hand. And yeah, we’re using store-bought here. It’s about simplicity!
It’s just one o those recipes that you keep in your rotation for nights when you don’t feel like cooking and you don’t feel like takeout. Quick, easy and familiar.
Substitutions and Add Ons
- Broccoli can be substituted with Brussels sprouts or green beans.
- Chicken can be substituted with steak or shrimp, shrimp will take less time to cook so keep an eye out. I would personally skip breading the shrimp.
- Orange Sauce can be homemade or store-bought. You can use whatever sauce you like: teriyaki, Kung-Pao, whatever, doesn’t really matter. I just like something a little sweet and sticky.
Recipe
| Prep: 10 Min | Cook: 20 Min | Category: 30 Min Meals | Servings: 2 |
Ingredients
- 1 Egg
- 1 C All Purpose Flour
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Kosher salt
- 1/4 tsp Black Pepper
- 1 lb Chicken Breast, diced
- 1 Head of Broccoli, cut into florets
- 1/4 C Orange Chicken Sauce, or whatever sauce you like (see note above)
- Cooked Rice, for serving, optional
Directions
- Preheat the oven to 400°F and line a sheet tray with parchment paper and spray oil.
- In a small bowl, beat the egg.
- In a gallon zip-lock bag, combine flour, garlic powder, onion powder, salt and pepper.
- Dredge diced chicken breast in the beaten egg and let excess drip off.
- Move the chicken breast from the egg into the gallon bag of flour, close the bag tightly and shake until all the chicken is evenly coated in flour.
- Place the chicken on one half of the lined and sprayed sheet tray, make sure no pieces of chicken are touching, or else they won’t get crispy.
- On the other half, place the broccoli florets, again, not touching.
- Place the tray in the oven to bake for 10 minutes.
- After ten minutes, remove the tray from the oven and spray each piece of chicken with spray oil and flip them over.
- Continue baking another 7 minutes, then once again remove the tray from the oven and add the orange sauce. Mix it around on the tray so everyting is evenly coated in sauce.
- Place in the oven for another 3-5 minutes or until all the chicken is cooked all the way through and the sauce is warmed and forms a nice, sticky coating on the chicken and broccoli.
- Serve warm over a bed of rice.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!
Quarter Cup Kitchen 