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–+ servings
Asian Chicken Sheet Pan Dinner on a baking sheet

Asian Chicken Sheet Pan Dinner Recipe

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This Asian sheet pan dinner features chicken, broccoli, peppers, snap peas, and bok choy roasted in a sweet-and-savory sauce made with soy, honey, garlic, and sesame oil. It’s an easy one-pan dinner that’s perfect for busy nights and meal prep lunches.

Ingredients

The Sauce

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 olive oil
  • 4 baby bok choy bunches, pulled apart into single sections

Instructions 

  • In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, sriracha, and garlic.
    ¼ cup soy sauce, ¼ cup honey, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sriracha, 2 cloves garlic
  • Place the chicken breasts in a bowl and pour ¼ cup of the sauce over the chicken. Let the chicken marinate while you cut up the veggies or for up to 24 hours.
    2 chicken breasts
  • Pour the rest of the sauce into a small saucepan, add ½ 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 and then remove it from the heat.
    1 teaspoon cornstarch
  • Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the chicken breasts in the middle of the baking sheet and pour the marinade from the bowl 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.
    2 bell peppers, 1 head of broccoli, 1 medium onion, A few handfuls of snap peas, 1 teaspoon olive oil
  • 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.
    4 baby bok choy bunches
  • Slice the chicken into strips and serve with the veggies, and the sauce drizzled over the top.
Serving: 1 serving = ¼ of the recipe, Calories: 277kcal, Carbohydrates: 41g, Protein: 21g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 1034mg, Potassium: 1002mg, Fiber: 8g, Sugar: 27g, Vitamin A: 8390IU, Vitamin C: 296mg, Calcium: 238mg, Iron: 4mg