Name: Sheet Pan Orange-Hoisin Rotisserie Chicken with Broccoli & Bell Pepper
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (510 g) bags broccoli florets; 3 oranges; 1 ½ (850 g) whole chickens rotisserie chicken, white and dark meat; 6 yellow bell peppers; black pepper; hoisin sauce; salt; sesame seeds; toasted sesame oil

Sheet Pan Orange-Hoisin Rotisserie Chicken with Broccoli & Bell PepperSheet Pan Orange-Hoisin Rotisserie Chicken with Broccoli & Bell Pepper — a 35-minute lunch recipe with 9 ingredients, serving 6.Ingredients

1 ½ (510 g) bags broccoli florets

3 oranges

1 ½ (850 g) whole chickens rotisserie chicken, white and dark meat

6 yellow bell peppers

black pepper

hoisin sauce

salt

sesame seeds

toasted sesame oil

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, trim, and seed bell peppers; slice lengthwise into ½-inch thick strips. Divide between two large baking sheet pans along with broccoli. Drizzle with oil, then season with salt and pepper; stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until veggies soften, 12-15 minutes.

Meanwhile, wash, dry, and juice oranges into a large bowl. Add hoisin sauce and stir to combine.

Place chickens on the cutting board and, using your hands, remove meat from the skin and bones; separate the meat into shred-like pieces. Add chicken to the bowl with the sauce and stir to coat.

When the veggies are soft, remove from the oven. Add chicken and sauce to the baking sheets; stir to combine with the veggies, then spread out in an even layer.

Return the baking sheets to the oven and continue to bake until veggies are tender and chicken is warmed through, 6-7 minutes more. Remove from oven.

To serve, divide chicken-veggie bake between plates or bowls and sprinkle with sesame seeds. Enjoy!

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