What more can you want, an easy, tasty Asian-inspired meal with little fuss. Adding foil to the pan makes cleanup a snap as well. I also find that with sheet pan recipes, you can switch out ingredients that aren’t to your liking for ones you like.
Make a big batch of rice so leftovers are just as good as the initial meal. No sense in doing more work than necessary! If you’re feeling a little bit bold, make Asian noodles AND rice and let people have a choice.
- 4 medium boneless, skinless chicken breasts
- 1 red bell pepper
- 2 medium carrots, peeled
- 1 head broccoli
- 1 1/2 cups sugar snap peas
- 1 1/2 Tablespoons olive oil
- 1/2 cup homemade or store-bought teriyaki sauce
- Sesame seeds, for serving
- Rice or noodles, for serving (optional)
- Preheat the oven to 400°F and line a large baking sheet with foil. Grease the baking sheet with cooking spray.
- Cut the chicken breasts and bell pepper into 1-inch strips. Thinly slice the carrots into ribbons then cut the ribbons into 1-inch batons. Cut the broccoli into small florets.
- Add the chicken strips to one bowl then add the teriyaki sauce and a pinch of salt and pepper and toss to combine.
- Add the peppers, carrots, broccoli and sugar snap peas to a separate large bowl. Add the olive oil and a pinch of salt and pepper and toss well to combine. Arrange the chicken and veggies on the baking sheet, spreading them into an even layer with as little overlap as possible.
- Bake for 20 to 25 minutes or until the chicken is cooked through and the veggies are tender.
- Remove the baking sheet from the oven and divide the chicken and veggies among serving plates. Top with sesame seeds and serve alongside rice or noodles (optional).