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Sheet Pan Asian Style Chicken and Veggies
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Cook Time 30 minutes
Servings
servings
Ingredients
Veggies
  • 1 pounds carrots sliced into ½ inch sliced
  • 1 large head of broccoli cut into small florets (about 6 cups)
  • 1 ½ cups cooked brown rice
  • 1 pound boneless skinless chicken thighs, cut into ½ inch pieces
  • ¼ cup reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon neutral oil like canola
  • 1 tablespoon minced garlic about 4 cloves
Cook Time 30 minutes
Servings
servings
Ingredients
Veggies
  • 1 pounds carrots sliced into ½ inch sliced
  • 1 large head of broccoli cut into small florets (about 6 cups)
  • 1 ½ cups cooked brown rice
  • 1 pound boneless skinless chicken thighs, cut into ½ inch pieces
  • ¼ cup reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon neutral oil like canola
  • 1 tablespoon minced garlic about 4 cloves
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Instructions
  1. Heat oven to 425 degrees F. Spray a large baking sheet with cooking spray.
  2. In a small bowl whisk together the soy sauce, sugar, oils, and garlic. In a large bowl toss chicken, carrots, and broccoli with sauce to coat. Spread on the baking sheet in an even layer and roast for 20 minutes or until chicken reaches 165°F, stirring once.
  3. Serve over rice.
Recipe Notes

Mix in some bonus veggies! You can take a package of frozen, steamable cauliflower rice and mix it with the brown rice. Doing this increases the portion size and offers an extra serving of veggies!

Recipe by Lindsey McCoy.

Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.

Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr