This Sheet-Pan Asian Chicken Bowl is one of those dinners that looks super impressive, but it’s secretly so easy — just toss everything on a pan, roast, and serve.

It’s packed with tender chicken, rainbow veggies, and a sesame-ginger glaze that caramelizes perfectly in the oven. Serve it over rice, quinoa, or greens for a nourishing, flavor-loaded summer bowl meal you’ll come back to again and again.

Ingredients:

For the chicken & veggies:

• 1½ lbs boneless skinless chicken thighs or breasts, sliced

• 1 red bell pepper, sliced

• 1 cup broccoli florets

• 1 cup sugar snap peas or green beans

• 1 large carrot, julienned or thinly sliced

• 1 tbsp olive or avocado oil

• Salt and pepper to taste

For the sauce:

• ¼ cup coconut aminos or low-sodium soy sauce

• 1 tbsp sesame oil

• 1 tbsp honey or maple syrup

• 1 tbsp rice vinegar

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger

• 1 tsp arrowroot starch (optional, for thickening)

To serve:

• Cooked brown rice, jasmine rice, or cauliflower rice

• Toppings: green onions, sesame seeds, lime wedges

Instructions:

1. Preheat oven
   Set oven to 400°F and line a large baking sheet with parchment paper or foil.

2. Make the sauce
   In a small bowl, whisk together coconut aminos, sesame oil, honey, rice vinegar, garlic, ginger, and arrowroot (if using). Set aside.

3. Assemble the pan
   Arrange chicken and chopped vegetables on the baking sheet. Drizzle with oil, season lightly with salt and pepper, and toss to coat.

4. Add the sauce
   Pour the sauce evenly over the chicken and veggies. Toss everything gently right on the pan to coat.

5. Roast
   Bake for 22–25 minutes, flipping halfway, until chicken is cooked through and veggies are tender-crisp with caramelized edges.

6. Serve
   Spoon over rice or greens and top with sesame seeds, green onions, or a squeeze of lime if you’d like!

Sarah’s Tips:

• Make it spicy: Add a dash of sriracha or red pepper flakes to the sauce.

• Low-carb option: Serve over cauliflower rice or shredded cabbage.

• Make it vegetarian: Swap chicken for cubed tofu or chickpeas.

• Meal prep tip: Portion into containers with rice and store for 3–4 days.

Flavorful Conclusion:

This Sheet-Pan Asian Chicken Bowl brings bold flavor and bright color to your dinner table — all without a pile of dishes. It’s quick, wholesome, and perfect for busy nights when you still want something delicious, nourishing, and fresh.

Nutrition (per serving, serves 4):

• Calories: 420

• Protein: 35g

• Carbs: 26g

• Fat: 20g

• Fiber: 4g

• Sugar: 8g