Looking for an easy weeknight meal or a recipe to add to your weakly meal prep? Sheet Pan meals are perfect for both of these. In addition to the ease of this meal, it is great to use up any vegetables you have in your fridge. Don’t have carrots, but have broccoli, perfect swap. Have both but no pea pods, totally cool.
- 1/2 cup soy sauce
- 1/3 cup honey
- 1 teaspoon minced garlic (about 1 clove)
- 1 teaspoon sesame oil
- 1 cup white rice (dry)
- 2 cups water
Stir Fry Ingredients
- 1 lb boneless, skinless chicken breasts (sliced into strips)
- 2 bell peppers
- 1 medium red onion
- 1 1/2 cups pea pods (about 4oz)
- 3 medium carrots (peeled)
- 1 tablespoon olive oil
- Preheat the oven to 425 F. Prepare the chicken marinade. Stir together the soy sauce, honey, minced garlic, and sesame oil in a medium sized bowl. Add the sliced chicken and stir to coat in the marinade. Cover and place in the fridge for 30 minutes.
- While the chicken is marinading, prepare the rice and vegetables. Bring the 2 cups of water to a boil in a small saucepan. Once boiling, add the rice. Cover and reduce to a simmer for 13-16 minutes. Set aside when finished.
- Prepare the vegetables. Slice the bell peppers into 1/4 inch strips. Slice the carrots into 1/4 inch thick rounds. Finally, slice the red onion into 1/4 inch slices.
- On a sheet pan, place the prepped vegetables. Drizzle with the olive oil and toss to coat. Using a slotted spoon or tongs, add the marinaded chicken (do not dump, as you don’t want all off the marinade on the sheet. Drizzle the vegetables with about 1/3 cup of the excess marinade.
- Roast the sheet pan in the preheated oven for 15-20 minutes until the chicken pieces are cooked through and the vegetables are tender. Serve with the cooked rice.
If you have a preferred, store bought teriyaki or Asian marinade, you can substitute for the homemade marinade.
- Category: Main Dish
- Cuisine: Asian