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Sheet Pan Asian Chicken and Vegetables only uses one pan and makes a delicious and healthy meal. Great for meal prep and healthy eating! Only 221 calories per serving and can be doubled or tripled for easy meal prep!

Sheet Pan Asian Chicken and Vegetables

Sheet Pan Asian Chicken and Vegetables only uses one pan and makes a delicious and healthy meal. Great for meal prep and healthy eating! Only 221 calories!

Course Main Course
Cuisine asian
Keyword sheet pan asian chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 221 kcal

Ingredients

  • 1 lb Boneless Skinless Chicken Breast, cut into bite sized pieces
  • 1 medium red bell pepper, seeded and chopped
  • 1 medium yellow bell pepper, seeded and chopped
  • 2 cups sugar snap peas
  • 1 1/2 cup broccoli, chopped
  • 1 TBS brown sugar
  • 1/2 cup low sodium soy sauce
  • 3 cloves garlic, minced
  • 1/2 tsp sriracha, or more to taste
  • 1 tsp fresh ginger, minced (about 1 inch)
  • green onions, for garnish

Instructions

  1. Pre-heat oven to 350 degrees.

  2. In a small bowl add brown sugar, soy sauce, garlic, sriracha, and ginger; mix to combine. Set aside.

  3. Using a large baking sheet, cover with foil or parchment (if desired). Arrange chicken and vegetables on baking sheet. Drizzle sauce over the chicken and vegetables and then toss to coat.

  4. Place in oven and cook for 10 minutes. Remove and toss vegetables and chicken. Place back in oven for 10 more minutes. Remove.

  5. Garnish with green onions and serve as desired. 

Recipe Notes