Easy healthy dinner recipe coming atcha! This super easy to make Asian Chicken Sheet Pan Dinner has all the flavors of your favorite stir-fry but cooks together on one pan in the oven. Serve it with a side of rice (or cauliflower rice!) for a simple and delicious weeknight meal. 💯
| gluten-free + dairy-free + paleo |
Asian Chicken Sheet Pan Dinner! Come get it while it's hot!
You NEED this recipe in your life because:
- It's a back pocket kind of recipe that won't steer you wrong. Once you've made it one time, you'll be able to whip it up without even looking at the directions.
- The sweet and savory Asian-style sauce is super addictive.
- You can opt to eat this on its own or with cauliflower rice (my fav!) for a lower carb meal. Or go with tradition and serve it with rice (my handsome man's fav!) and drizzle the sauce over the top. Options!
- Veggies, veggies, and more veggies!
- Leftovers pack up really well for the next day's lunch.
- Or you can meal prep this recipe and eat lunch for days!
♡♡♡
Ever since my little girl was born almost two years ago, quick and easy dinner recipes have been calling my name. Don't get me wrong, I love to cook. (Can you imagine if I said I didn't like to cook? Haha I'd be the worst food blogger ever!) But after chasing around a toddler all day and working through her nap time, I'm ready to order in come dinnertime.
Truth: Won More, our fav Chinese delivery, is saved on my phone.
But most days I pull it together enough to make something healthy for us. This Asian Chicken Sheet Pan Dinner is one of those quick and easy recipes that take hardly more work than picking up the phone.
Bonus: it'll be ready before the delivery person could knock on your door.
Aaaand that picture up there is what my job really looks like.
I swear that half my life is taking pictures with a hungry little girl looking on stealing bites of whatever she can get her hands on/reaching for all the props/throwing the perfectly placed napkins on the floor. It's a miracle that I get to share any photos with you. 😂
This night, by the time I was ready to let everyone eat dinner, nearly all of the red peppers had been eaten by that messy haired cutie up there.
If you love this Asian Chicken Sheet Pan Dinner as much as I do, make sure to give it a 5-star review in the comments below!
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Asian Chicken Sheet Pan Dinner
Prep Time: 15 mins- Cook Time: 30 mins
- Total Time: 45 minutes
Yield: 4 servings
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Pin RecipeDescription
Easy healthy dinner recipe coming atcha! This super easy to make Asian Chicken Sheet Pan Dinner has all the flavors of your favorite stir-fry but cooks together on one pan in the oven. Serve it with a side of rice (or cauliflower rice!) for a simple and delicious weeknight meal. 💯
| gluten-free + dairy-free + paleo |
Ingredients
The sauce:
- 1/4 cup soy sauce (gluten-free or coco aminos, if needed)
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 2 garlic cloves, finely minced
- 1/2 cup water
- 1 teaspoon cornstarch (use tapioca starch for paleo)
The dinner
- 2 chicken breasts
- 2 bell peppers, chopped
- 1 head of broccoli, cut into florets
- 1 medium onion, chopped
- A few handfuls of snap peas, strings removed
- 1 teaspoon oil
- 4 baby bok chop bunches, pulled apart into single sections
Instructions
- In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, sriracha, and garlic.
- Place the chicken breasts in a resealable plastic bag and pour 1/4 cup of the sauce over the chicken. Let the chicken marinate while you cut up the veggies or up to 24 hours.
- Pour the rest of the sauce into a small saucepan, add the 1/2 cup of water, and bring it to a boil. Combine the cornstarch with a small amount of cold water and pour this into the sauce. Let the sauce thicken then remove it from the heat.
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Place the chicken breasts in the middle of the baking sheet and pour the marinade from the bag over the chicken. Arrange the bell peppers, broccoli, onion, and snap peas around the chicken and drizzle with the oil. Bake in the oven for 20 minutes.
- Remove the baking sheet from the oven, toss the veggies and add the bok choy. Drizzle a few tablespoons of the sauce over the veggies then put the sheet back in the oven for 10 minutes more.
- Slice the chicken into strips and serve with the veggies and the sauce drizzled over the top.
Notes
This recipe serves two if eaten as a meal or four if served with rice or cauliflower rice.
Kristen Stevens
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Hi, I’m Kristen! 
This looks amazing!! Would this still taste good with out the honey or would you recommend squeezing a fresh fruit in there for sweetness like orange? I’m on a round of whole 30 right now but would love to make this!!
Congratulations on your Whole30! I’m toying with the idea of another round myself. I think your idea of adding a little orange juice is a great idea. While I haven’t tried it without the honey, I think orange juice would bring a nice bit of sweetness to the dish while keeping it compliant. For the spice, use either chili flakes or some compliant hot sauce in place of the sriracha. 🙂
Thank you!!