Inspired by recipes from the cookbook 'Hot Sheet,' this sheet-pan chicken fried rice is weeknight friendly and vegetable forward with loads of bell pepper and broccoli florets.
There’s really a lot to love about sheet-pan dinners. As a category, these recipes tend to be pretty hands-off, easy to assemble, and have minimal clean-up. When the day has been busy or I just don’t want to have to fuss over the stove, sheet pan recipes are my go-tos. While dinner roasts in the oven, the table can be set, a DuoLingo streak can be managed, or a cocktail can be mixed. If I am feeling industrious, I can quickly clean up the cutting board and any bowls I may have used.
Sliced scallions and a shower of toasted sesame seeds add more crunch to the finished dish. You can also add a fried or scrambled egg on top if you crave eggs in your fried rice. A drizzle of Sriracha or a spoonful of chili crisp is a must for me, but it’s really a choose your own fried rice adventure. —Heat the oven to 425°F with a rack in the lower position and a rimmed baking sheet, such as an 18- x 13-inch sheet tray, inside it.
On a rimmed baking sheet, drizzle broccoli and bell pepper with sesame oil, and season with salt and pepper. Transfer chicken and marinade to the same baking sheet. Bake on the lower rack for 8 minutes, until chicken is nearly cooked through and vegetables are just tender.
Sheet Pan Weeknight Cooking Chicken Kid-Friendly
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