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.
- 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)
- 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
- 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.
This recipe serves two if eaten as a meal or four if served with rice or cauliflower rice.