Sheet Pan Korean Chicken and Vegetables

INGREDIENTS

chicken breasts (boneless skinless)

4 cups

broccoli florets

1 lb

carrots (trimmed and sliced into 1" thick slices)

tablespoons low sodium soy sauce

4 tbsp

brown sugar

2 tbsp

canola oil

1 tbsp

sesame oil

2 tsp

Sriracha sauce

4 cloves

garlic (minced (or 1/2 teaspoon garlic powder))