Healthy Choices from Around the World: Asian Chicken Sheet Pan Dinner

Kate's Recipe Review: I chose this recipe as an easy -- one pan -- option for the family to make. As a busy mom, I recognize the importance of a quick, easy clean up of a meal -- while also making sure there are healthy options served! This recipe is the best of both worlds. It offers a delicious, healthy option that gives a taste into the world of Asian food flavors. Additionally, we like to let the kids practice w/ homemade DIY kid chop sticks with this meal. Why not add a little entertainment to eating dinner. :-) Sometimes, if we are feeling ambitious, we will serve this meal with homemade spring rolls (recipe here)

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View full recipe here:

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

1. In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, sriracha, and garlic.

2. 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.

3. 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.

4. 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.

5. 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.

6. Slice the chicken into strips and serve with the veggies and the sauce drizzled over the top.