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Sheet Pan Asian Chicken
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5 from 1 vote

Sheet Pan Asian Chicken

Skip the takeout and make this protein and antioxidant-rich sheet pan Asian chicken dinner instead! It’s ready in under an hour with zero soy or gluten in sight!
Prep Time10 mins
Cook Time33 mins
Inactive10 mins
Total Time46 mins
Course: dinner, Lunch, Main Course
Cuisine: Asian
Keyword: Chicken, Meal Prep
Servings: 4 meals
Calories: 492kcal
Author: Meal Prep on Fleek


  • sheet pan


Main Ingredients

  • 4 boneless/skinless chicken breasts
  • 2 cups broccoli florets
  • 1 cup chopped red bell pepper
  • 4 cups cooked brown rice
  • 2 tsp sesame seeds lightly toasted
  • 1 cup cilantro leaves
  • 1 lime sliced into 4 wedges

For Sauce

  • 1/2 cup coconut aminos
  • 2 tbsp fresh lime juice
  • 2 tbsp toasted sesame oil
  • 1 tbsp coconut sugar
  • 1 tsp minced garlic
  • 1/2 tsp ginger paste


  • Whisk together ingredients for the sauce in a medium saucepan over medium heat. Bring to a simmer and reduce heat to medium-low. Whisk occasionally until coconut sugar is dissolved and the sauce has thickened slightly; 7-8 minutes. Turn heat off and transfer the sauce to a small jar to cool for 10 minutes at room temperature.
  • Preheat oven to 400ºF and line a medium baking sheet with parchment paper. Cube chicken into 1-inch pieces and place in a medium bowl. Drizzle with 1/3 cup of sauce and stir to coat. Pour onto a prepared baking sheet and bake for 10 minutes.
  • Spread broccoli and bell pepper in a pan with chicken and drizzle with remaining sauce. Bake an additional 15 minutes. Sprinkle with sesame seeds. Serve hot over brown rice topped with cilantro and a squeeze of lime.


Calories: 492kcal | Carbohydrates: 64.1g | Protein: 43.4g | Fat: 10.2g | Fiber: 7.2g