Mongolian BBQ Chicken and Roasted Vegetables

A colorful, quick and easy chicken thigh and vegetable dinner all prepared on two sheet pans for easy clean-up
20min. Prep Time
50min. Total Time
4 Servings

Ingredients

Directions

  • PAM® Canola Oil Cooking Spray Pump
  • 8 bone-in chicken thighs (2 1/2 - 3 pounds)
  • 1-1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 cups purple cauliflower florets
  • 1 bunch fresh broccolini (6 oz)
  • 8 fresh cremini mushrooms, halved
  • 6 green onions, cut into 2-inch pieces
  • 1 tablespoon canola oil
  • 1/2 cup P.F. Chang's® Home Menu Mongolian Style BBQ Sauce
  1. Spray 2 baking sheets with canola oil spray. Adjust oven racks to upper third and lower third of oven. Place 1 sheet pan on top oven rack. Preheat oven to 425°F. Season chicken on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. When oven is preheated, place chicken skin-side down on hot sheet pan. Bake 10 minutes.
  2. Meanwhile, place cauliflower, broccolini, mushrooms, green onion, canola oil and remaining ½ teaspoon salt and ¼ teaspoon pepper in large bowl; toss until well combined. Pour vegetables onto second baking sheet.
  3. Remove chicken from oven and turn so that it’s skin-side up. Place chicken pan on upper oven rack and vegetables on lower oven rack; bake 20 minutes. Brush chicken with Mongolian BBQ sauce. Continue baking 5 minutes until chicken is cooked through (165°F) and vegetables are browned and tender.
Regular broccoli can be substituted for the broccolini and white cauliflower can be substituted for the purple

Mongolian BBQ Chicken and Roasted Vegetables

Nutrition Information

Amount per serving
 
% Daily Value*
Carbohydrate
g 8
3 %
Cholesterol
mg 159
53 %
Total Fat
g 21
33 %
Iron
mg 3
15 %
Calories
kcal 390
20 %
Sodium
mg 1306
54 %
Protein
g 30
61 %
Saturated Fat
g 5
26 %
Sugars
g 12
1 %
Dietary Fiber
g 2
8 %
Vitamin C
mg 65
109 %
* Percent Daily Values are based on a 2,000 calorie diet.

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