Anything that makes dinner quick and easy is a plus in my house. I’m often working long hours, and I don’t always have a lot of time to cook something for dinner, so I often end up getting delivery. Then I came across a recipe somewhere on Pinterest. If I could remember where I found this I’d post a link and give proper credit, but I didn’t write that down, unfortunately.

The key to this recipe’s success is the sauce. It’s really good, and the best part is you can use whatever protein you want. I’ve used it on chicken (first picture) and shrimp (second picture) so far, and each was delicious. You can mix up the veggies too to whatever you have on hand or prefer. The amount of ingredients listed in the recipe is just a guide. If you have more or fewer people, adjust the amount of protein and veggies you use. Think of this as a customized stir fry that you can bake in your oven. No standing over the stove – just throw everything on a baking sheet and put it in the oven. Easy peasy.

Chicken or Shrimp and Veggies Bake

2 chicken breasts (can leave whole or cut into strips) or 1/2 pound peeled and deveined shrimp

4 cups broccoli florets

1 pound carrots, peeled and cut 1-inch thick

4 tablespoons low-sodium soy sauce

4 tablespoons brown sugar

2 tablespoons sesame oil

2 teaspoons sriracha

4 cloves garlic, minced

Preheat oven to 375 degrees Fahrenheit.

In a large bowl, mix together the sauce ingredients until combined. Add in chicken (or shrimp) and veggies. Toss to coat.

Add chicken (or shrimp) to the center of a cookie sheet or baking pan. Add veggies around the chicken in an even layer. Bake for 25 to 30 minutes or until the chicken is browned and reaches 165 degrees and veggies are browned.

Serves 2

Visit Canning and Cooking Iowa Style’s profile on Pinterest.