Who doesn’t love a good sheet pan supper? I’m from the midwest where supper is dinner and dinner is lunch so for this exercise let’s call this a sheet pan supper. The great thing about this is that you can come home after a long day of work, a horrid commute, or a crazy day chauffeuring the kids to and fro and know with full confidence that supper is in the bag, or rather on the sheet.
Being able to put all your ingredients on a baking sheet, letting your oven do it’s thing for about 30 minutes then sitting down as a family for a sumptuous supper is the best of the best.
The flavors that are imparted to the chicken and veggies from the secret ingredient flavor bomb of black bean garlic sauce are spectacular. I mix the black, pungent sauce with some zingy lime and sweet, sticky honey. Together they’re the perfect combination to coat these chicken thighs, baby broccoli and sweet peppers.
Black bean garlic sauce is found in the International foods isle of most grocery stores or you can find it online. It’s great to keep on hand to lend maximum flavor with a small spoonful and is powered from fermented black beans (far less scary than it sounds), soy sauce, sugar and garlic.
I’ve also used this as the surprise ingredient in my Hoisin-“ish” Roasted Portobello Mushroom Tacos.
I’m using chicken thighs without the skin, but you can leave the skin on to roast or even use chicken breast, I just find that the chicken breast will be drier and not as moist as the dark meat,. I also like the thighs as they’re less expensive, so more budget friendly as grocery prices continue to increase.
Sheet Pan Chicken, Pepper & Broccoli with Black Bean Garlic Sauce
Serves 4-6 6 boneless, skinless chicken thighs 1 -2 red, yellow or orange sweet peppers, cored and cut into thick strips 1 large bunch baby broccoli or broccolini (you can use regular broccoli if you want. I just love the tender younger broccoli), tough stalks removed and large pieces separated 2 tablespoons olive oil Salt to taste (I like to use course sea salt) Sauce 1 tablespoon black bean garlic sauce 1-2 tablespoons honey (use 2 tablespoons if you want more sweetness) 1 lime, juiced. You’ll need about 2 tablespoons of juice 1 chopped cayenne or jalapeno pepper (optional) Whisk together all ingredients in a small bowl. Garnishes (optional) 2 tablespoons crushed salted peanuts 1 tablespoon toasted sesame seeds 2 tablespoons chopped scallion Extra lime wedges for squeezing over if desired Preheat oven to 425 degrees On a baking sheet place the chicken thighs and pepper strips on opposite sides of the pan (I line mine with parchment paper for easy clean up. You can also find it here on my SHOP page.) Drizzle over a bit of olive oil (about 1 tablespoon) and a small sprinkle of salt. With a spoon drizzle half of the sauce over the peppers and chicken. I then brush the chicken with a small pastry brush to try to get the sauce more evenly distributed. Place in the oven for about 20 minutes. Pull the baking out of the oven and make room among the peppers for your broccoli. Add the rest of the sauce over the broccoli and chicken. Add another drizzle of olive oil and make sure everything is well coated. Sprinkle a bit more salt over the broccoli. Place back into the over for about 15 minutes until the broccoli is tender and roasted. Pull out of the oven and toss the veggies and make sure any of the sauce that’s remaining on the baking sheet is spooned over the chicken. Garnish with the chopped peanuts, sesame seeds and scallion.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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