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!
Servings: 4 meals
- 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
- 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