This Asian chicken sheet pan meal is so flavorful and perfect for busy weeknights. It bakes up in 20 minutes and tastes delicious served over rice!

It’s been a minute since I’ve shared a sheet pan dinner but they’ve become a staple in our kitchen lately so I’m super excited to share this new recipe! I kept it simple with chicken, vegetables and a super easy Asian sauce. Just mix, put it in the oven, set the timer and you’ve got a healthy dinner in no time.

Sheet pan with roasted veggies and chicken with an asian sauce.

Why I Love Sheet Pan Meals

  1. Time. I don’t have a lot of spare time on my hands so I need quick and easy meals that are also healthy. Prep this meal in 15 minutes, bake for 20 minutes and just like that, dinner is served!
  2. Dishes. Maybe you love doing the dishes but I know the last thing I want to do after cooking a full meal is a million dishes. This entire recipe can be made with one bowl and one baking sheet. This means minimal clean up and less dishes. You’re welcome.
  3. So easy your husband can make it. I love easy meals that I can put my husband in charge of and Isaac feels completely comfortable making this meal because it doesn’t have a lot of steps and isn’t very intense when it comes to prep work or clean up.

Mixing bowl with asian marinade, chicken, carrots, onions, peppers, and snap peas.

Ingredients Needed for this Asian Chicken Sheet Pan Dinner

  • chicken – I used chicken breasts but chicken thighs would work great too.
  • vegetables – I used yellow bell pepper, carrots, snap peas and red onion. Want to take a shortcut? Use a packaged stir fry mix from the grocery store so you can skip the chopping. I recommend fresh veggies over frozen if you go this route.
  • rice – for serving (white, brown rice or cauliflower rice all work great)
  • sauce – this meal has a simple sauce made from tamari, honey, garlic, ginger and chili paste.

Asian chicken sheet pan meal with veggies before being baked.

The recipe for this Asian chicken sheet pan dinner is really straight forward, but I thought I would leave you with some “pro tips” to cut some corners:

  • Use pre-prepped veggies. I mentioned this above but there is no shame in making this simple dinner even easier. Grab a bag of fresh stir fry veggies and call it a day. If you’re running short on time or don’t feel like chopping any veggies… this can be a game-changer, trust me!
  • Mix the sauce in a large bowl. Want to cut back on one more dish? Mix your sauce in the large bowl and then add the rest of the ingredients to the large bowl and toss to coat!
  • Line your baking sheet with parchment paper for easy clean up. No one likes scraping baked sauce and leftover tidbits from a pan, right? This tip is key if you want clean up to be a breeze.
  • After your sheet pan meal is in the oven, don’t forget to prep your rice for serving!

Asian chicken and veggies served over rice.

Like This Recipe? Here Are More Sheet Pan Dinners to Try:

Asian chicken and veggies served over rice.

If you try this Asian chicken sheet pan dinner, please leave a comment and star rating below letting me know how it turns out. Your feedback on my recipes is so helpful for the EBF team and other EBF readers!

Print

Asian Chicken Sheet Pan Meal


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4

Description

This Asian chicken sheet pan meal is so flavorful and perfect for busy weeknights. It bakes up in 20 minutes and tastes delicious served over rice!


Ingredients

  • 1 1/2 lbs boneless, skinless chicken breast, chopped into chunks
  • 1 yellow bell pepper, roughly chopped
  • 2 carrots, peeled and chopped
  • 1 cup snap peas
  • 1/2 red onion, roughly chopped
  • cooked rice for serving (white, brown or cauliflower rice)

Sauce

  • 1/4 cup low sodium tamari or soy sauce
  • 2 Tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger
  • 1 teaspoon chili paste or garlic chili paste

Instructions

  1. Preheat oven to 400°F.
  2. Chop chicken into 1-inch, bite-size chunks and sprinkle with salt and pepper.
  3. Make sauce by combining tamari, honey, garlic, ginger and chili paste in a small bowl.
  4. Add bell pepper, carrots, snap peas, onion and chicken chunks into a large bowl. Toss with sauce.
  5. Prepare a large rimmed baking sheet with cooking spray or oil and place veggie and chicken mixture on the sheet.  Bake for 10 minutes, toss mixture and bake for another 10 minutes or until veggies are tender, but still crisp and chicken is cooked through. Remove mixture from baking sheet and serve over rice of choice.

  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: Asian

Nutrition

  • Serving Size: 1/4 of recipe without rice
  • Calories: 251
  • Sugar: 12g
  • Sodium: 871mg
  • Fat: 5g
  • Carbohydrates: 19g
  • Fiber: 2g
  • Protein: 12g

Keywords: Asian chicken sheet pan meal

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    4 comments
  1. This recipe is so good! I was unable to find chili paste so I made it without; it was still wonderful! I will be making this again and again.

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