When I tell you I have your new favourite weeknight dinner idea, you’ve gotta trust me! This Spiced Brown Sugar & Lime Sheet Pan Chick’n Dinner is not only delicious and easy, its also made on one pan, saving you so much time and dishes! Vegan chick’n breast (or you can use tofu!) marinaded in brown sugar, chilli powder and fresh lime, wish roasted salt & pepper potatoes and charred Brussels sprouts!
What do I use for the chick’n?
I used vegan chick’n breast from my favourite local shop Real Fake Meats, but I know not everyone has access to a super cool vegan butcher shop, so here are my suggestions!
- firm tofu, sliced lengthwise to make two pieces, then pressed with a clean dish cloth to remove excess moisture
- my seitan chick’n cutlets (super easy if you have an instant pot)
Both of those options will be plain and porous enough to really soak up the marinade, which is where all the good flavour is anyway!
How long does it take to make?
The hands-on time for this recipe is only about 10 minutes, then the rest of the time it is just cooking in the oven! I love sheet pan dinners for this reason- less hands on time means more time free to tidy up, hang with your kids, catch up on some reading or just decompress with a glass of wine after work. Such a no-brainer for nights when you don’t feel like doing anything elaborate.
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Spiced Brown Sugar & Lime Sheet Pan Chick’n Dinner
- Total Time: 1 hour total
- Yield: 2 servings
Description
Vegan chick’n marinaded in brown sugar, chilli powder and fresh lime, wish roasted salt & pepper potatoes and charred Brussels sprouts.
Ingredients
Marinade:
- 2 tbsp oil
- 2 tbsp brown sugar
- 1 tsp chilli powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- juice of 1/2 fresh lime
Sheet Pan:
- 350g vegan chick’n, tofu, or seitan, in two cutlet-size pieces
- 400g potatoes (about 3 medium potatoes, cut into wedges)
- 150g brussels sprouts (about 6–8 Brussels sprouts), halved
- 1–2 tbsp oil
- salt and pepper to taste
- dried parsley (optional)
Instructions
- Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper.
- In a mixing bowl whisk together all marinade ingredients. Place vegan chick’n in a bag or container and cover with the marinade, shaking or flipping occasionally to coat all sides.
- Meanwhile, in a large bowl add potatoes, oil, salt, pepper and parsley and toss to coat. Spread on the baking sheet in a single layer. Set bowl aside.
- Bake potatoes in preheated oven for 15 minutes.
- Meanwhile, add Brussels sprout halves to the mixing bowl and add another drizzle of oil and pinch of salt and pepper. Toss to coat.
- Remove potatoes from oven. Add vegan chick’n and Brussels sprouts to pan. Return to oven and bake 20 minutes, flipping chick’n half way through and stirring potatoes and Brussels so they are crisp on all sides. If desired, baste chick’n with remaining marinade when you flip it to add moisture.
- Remove from oven and let cool a few minutes before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
