Sheet Pan Asian Style Chicken and Veggies
Servings
4servings
Cook Time
30minutes
Servings
4servings
Cook Time
30minutes
Ingredients
Veggies
  • 1pounds carrotssliced into ½ inch sliced
  • 1 large head of broccolicut into small florets (about 6 cups)
  • 1 ½cups cooked brown rice
  • 1pound bonelessskinless chicken thighs, cut into ½ inch pieces
  • ¼cup reduced sodium soy sauce
  • 2tablespoons brown sugar
  • 1tablespoon sesame oil
  • 1tablespoon neutral oillike canola
  • 1tablespoon minced garlicabout 4 cloves
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