This week has been crazy for me, can anyone else relate?! I am thankful that I prepared this hoisin-maple-sriracha sheet pan meal on Sunday for my lunches throughout the week. I also prepared some hard boiled eggs for breakfast, and I’ve been enjoying them with toast and avocado. Not having to worry about making breakfast and lunch during my busy week really decreases my stress. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
I LOVE meal prepping because it allows me to cook when I do have time, so that I have food available for those occasions when I have no time to cook. This saves me from having to resort to convenience foods or eating out, which can add up quickly. $$$ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
HOISIN MAPLE SRIRACHA CHICKEN & VEGGIES SHEET PAN MEAL ❣️
(Inspired by @tasteofhome & serves 4)
•In a medium-sized liquid measuring cup, whisk together 1/3 cup hoisin sauce, 1/3 cup soy sauce, 2 tbsp Sirracha, 2 tbsp maple syrup, 2 tsp sesame oil, 1 tbsp rice vinegar, 3 minced garlic cloves, and 1 tsp fresh grated ginger. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
•Line a rimmed baking pan with parchment paper. (Use two baking sheets if they become too overcrowded).
•Add 4 chicken breasts, and season both sides of the breasts with salt and pepper. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
•Then add 2 chopped sweet potatoes to the pan. Drizzle the chicken & sweet potato with 1/3 of the hoisin mixture. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
•Bake for 15 minutes at 400 F. Remove pan and flip chicken and potatoes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
•Add 1 chopped red pepper and about 3 cups of chopped cauliflower. Drizzle with another 1/3 of the hoisin mixture. Bake for about 25 minutes longer or until chicken is cooked through to 165 F. ⠀⠀⠀⠀⠀
•Drizzle with remaining sauce. Enjoy!