Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Asian Chicken and Veggies Sheet Pan Dinner

BY Kevin Lee Jacobs | 54 Comments

Last updated on October 29th, 2019

Anyone else remember the “jello salad” craze of the early 1970s? My mother (and my friends’ mothers, too) embraced the trend with particular zeal. For church pot-lucks, she’d make a molded, neon-green “aspic” in which shredded coconut, mini marshmallows, and canned pineapple rings were artfully suspended. Alas, this chemical experiment masterpiece had the texture of a slimy hair brush. I refused to eat it.

Flash forward to 2016-17, and “sheet pan dinners” are all the rage.  Now, here is a food trend that I can embrace! The dinners are super simple to make, and the ingredients are as healthy as you please. As an added bonus, clean up is minimal.

I made an Asian-inspired sheet pan dinner the other day, and it was so dang delicious that I couldn’t wait to share the recipe with you. The marinated chicken and colorful veggies cook to perfection in just 20-25 minutes:

While taking the worst picture of all time, tip some Tamari sauce (or plain soy sauce) into a large bowl.

Add extra virgin olive oil…

Rice vinegar…

And a generous splash of sesame seed oil.

Sesame oil is one of the seven wonders of the world. Amiright?

Then, for just a touch of heat, add a spoonful of Sambal Oelek (look for this chili paste in the Asian section of your grocery store, or if necessary, buy it online).

Now mince up 3 cloves of garlic, and cast them into the bowl.

Whisk the marinade ingredients to combine them.

Now grab a couple of skinless, boneless chicken breasts…

And cut them into bite-sized pieces.

Add the chicken to the marinade, and stir to coat with a polka dotted spatula. Pop the marinade into the fridge while you chop up the veggies.

Onto the veggies! For these, use any fresh, sturdy subjects that your garden or farmers’ market can provide. Here’s what I used:

Florets from a head of broccoli…

2 bell peppers (1 yellow and 1 red) cut into bite-sized pieces…

A yellow summer squash, also cut into bite-sized pieces…

And a sliced red onion.

No picture of this next step, because I forgot to take one: Spray a large (approximately 11×17-inch) baking sheet with non-stick vegetable spray.

Dump all of the veggies onto the baking sheet, and toss to mix.

Then add the chicken and all of the marinade…

And toss again, until the veggies are slick with marinade. Do your best to keep all of the ingredients in one layer — they’ll cook better (and faster) that way.

Pop the works into a 425°F oven until the broccoli is slightly singed (as pictured above), and the chicken is done but not overdone — 20-25 minutes.

If you’re like me, you’ll serve this happy main course with white or brown rice and a bottle of ice cold Pinot Grigio. (White rice cooks in only 20 minutes, so you can prepare it while the sheet pan is in the oven.) Finish the meal with the aforementioned neon-green jello salad. Or not.

Are you a fan of sheet pan dinners, too? As food trends go, I think this one is here to stay!

xKevin

Here’s the printable:

Print
Sheet Pan Dinner: Asian Chicken and Veggies

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 generous servings

A fast and delicious main course for a busy weeknight. Serve with white or brown rice. Wine paring: Pinot Grigio

Ingredients

    For the marinade:
  • 1/3 cup Tamari sauce or regular soy sauce
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons rice vinegar
  • A generous teaspoon of sesame seed oil
  • 1 tablespoon Sambal Oelek (Asian chili paste)
  • 3 cloves of garlic, minced
    • For the chicken:
  • 2 boneless, skinless chicken breasts (approximately 1 1/2 pounds), cut into bite-sized pieces
    • For the vegetables
  • 1 head of broccoli, cut into florets
  • 1 red and 1 yellow bell pepper, cut into bite-sized pieces
  • 1 yellow summer squash (or substitute zucchini), cut into bite-sized pieces
  • 1 medium red onion, sliced

Instructions

  1. In a large bowl, whisk together the marinade ingredients. Stir the chicken morsels into the marinade, and refrigerate for 10 minutes or so, while you cut up the vegetables.
  2. Preheat the oven to 425°F, and coat a large baking sheet with non-stick spray. Pour the vegetables and the chicken and all of its marinade sauce onto the sheet. Toss to coat the vegetables with the marinade, and then spread out the ingredients to form a single layer.
  3. Bake in the preheated oven until the chicken is done, and the broccoli florets begin to color -- 20-25 minutes. Serve hot or warm, alongside white or brown rice.
https://www.agardenforthehouse.com/sheet-pan-dinner-asian-chicken-and-veggies/

 

 

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Comments

  1. 1

    Giuditta Reppi says

    Kevin, do you have magic powers that let you see into my kitchen here on Cape Cod? I read your blog this morning and realized — oh, crop! — I never cooked those chicken breast I bought last week! And what else is in the fridge? Mini red and yellow peppers with red onions and summer and zucchini squash. The whole shebang is getting popped into the oven shortly; thanks for the rescue (and please don’t judge the over ripe tomatoes on the upper shelf!).
    Warmly, as ever,
    Giuditta

  3. 3

    Karen says

    My family has just begun our gluten free, dairy free adventure and this recipe will work beautifully. So excited to hear your cookbook is coming soon! Will you be having the open tours of your garden this summer?

  10. 10

    Connie says

    This looks great. Must try. I’m with you on jello salads from back in the day. . . ugh. “Chemical experiment” – hilarious. I dislike marshmallows except on S’mores. Mini marshmallows and pineapple floating in green slime. Ewww.

  11. 11

    Katie says

    This recipe looks delicious. I recently found your website through one of your other posts (I’m not a fan of open floor plans either!) and I have to admit–I’m not much of a cook, nor am I usually someone who likes to cook for fun or as a hobby. But all the recipes I’ve read here are inspiring me to get in the kitchen and make something delicious! If only I can pawn off the cleaning onto someone else…

  12. 12

    Pyykkis says

    This recipe was perfect for a busy day at my summer cottage; plenty to do outdoors and little time to spend in the kitchen. I even marinated the chicken overnight and prepared the vegetable before sauna, then put it all in my gas owen. No rice was needed, fresh country bread as a substitute – tasty, healthy, yummy, thanks!

  14. 14

    Diana Posthuma says

    hey Kevin, I made this for a potluck dinner last night. I couldn’t find rice vinegar so I substituted with wine vinegar and it was lovely, (of course I don’t know what it would have been like with rice vinegar, but we liked it!) Mine didn’t look as bright in colour as yours does in the photos, but my capsicum came out of the deep freeze as it is winter in New Zealand. I can’t wait to make it again in summer with fresh off the plant veges!! Thanks for a great recipe!

  16. 16

    Sandy says

    Boy oh, boy – I could have written the original sheet pan dinner cookbook if only I had acted on it. I had been doing this literally for years when one morning at the gym I almost fell off my treadmill when the Today show came on and featured someone who had just come out with this new cookbook – on sheet pan dinners. I started out with simple ideas like a ham slice, seasoned canned potatoes, and fresh broccoli one year when we rented a cottage in the Adirondacks about 12 years ago. I have since then upped my efforts, and I rely on this method of putting a good dinner together with a minimal effort and easy cleanup. Love your site and look forward to reading it.

  17. 17

    Morningstar says

    What a brilliant idea, clear instructions with photos and your great sense of humor. As if that weren’t enough, you provide a printer friendly version! Thank you!

  18. 18

    Maraya says

    If you think gelatin salads were disgusting – My mother used to make pickled calves feet in aspic. Now THAT was disgusting!
    This dish, however, looks deeeelicious!

  19. 19

    Cynthia says

    Hi Kevin, what a stellar morning here in MA! My husband surprised me with your veggie dinner but grilled everything…. killed the chicken idea and added mushrooms and a sprinkling of capers and greek olives – a warm loaf of crusty bread and we were set! I’m so proud of him, the presentation was fit for your blog – next time!
    Meanwhile we’re looking for an
    F-14 to straf the woodchuck who has artfully “tidied” up rows of plants. We’ve used everything from pee to a “Have a ❤️”..he just smiles with his mouth full.
    To anyone who thinks we’re cruel to this monster, just say the word and I will happily transport this huge thing to your garden. Yes, I know it’s illegal, let ’em catch me, they might get Woodie too!
    Happy summer….

  20. 20

    Gail L says

    I discovered sheet pan cooking a few years ago when I needed something “easy” for meals. There are so many variations you can make.

    I am an oddity I guess… as a kid I did like those jello molds! Especially
    One with a cream cheese layer. To this day, I have to make strawberry pretzel salad when the strawberries are in!

    Love the pictures of the steps and that cute spatula is to die for. Will have to look for one that classy for my kitchen… my utensils are rather boring.
    Love all your posts and pictures!

  21. 21

    Ing-Marie Peck says

    Awesome, thank you Kevin for sharing this. Love your pix and tools too.

  22. 22

    Gene says

    So simple and yet so nutritious. I’m 74 yrs old and like these types of recipes, full of flavor, easy to fix, and lots of leftovers. thanks

  24. 24

    Linda Kinsman says

    You are a breath of fresh air amid the foodie blogs I’ve been reading of late. You care not if your pictures are glossy magazine ready, or if you forgot to take a photo of a step. You post anyway and somehow make me want to make your dinner dish more than all the others I’ve seen. Thank you for being real! I will remember you the next time I critique my own work so much that I don’t post it. And when I feel the urge to make a sheet pan dinner.

  25. 25

    Julie P says

    Hi Kevin-this sounds absolutely yummy! Of course the Pinot Grigio would be my choice to serve with as well. Would it be easier to put all the veggies in the same bowl with the marinated chicken and toss to cover? I really am a messy cook and just thought it might be easier for someone like me 🙂

  26. 26

    Pammie says

    Just wanted to say what a big fan I am of your recipes! So much so that this is the first time I have EVER wanted to comment!! Thank you so much for great, delicious and beautiful recipes! I follow you on Pinterest!

  27. 27

    Michelle says

    I’ll add your recipe to the rotation this week, thank you!
    A quick laugh, my husband and I dated in high school, and the first time I took him to my grandparents’ house for a holiday dinner, awaiting him at his place at the table was a salad plate of her green jello salad, a staple for us, alien to him.
    It was made with cottage cheese and pineapple, upon a lettuce leaf, with a dollop of mayonnaise on top. I NEVER ate it, but since he was trying to make an impression, he finished it! It’s now 40+ years later, and a favorite family story…Dad took one for the team, ha!
    Have a fantastic 4th, and congrats on the cookbook!!!

  28. 28

    Giuditta Reppi says

    Postscript to above: this was delicious. Served it to my very discerning sister, who said she’d definitely make it again. BTW, this would be a great do-ahead meal for after a long day of work; prepare the veggies and place in a zip-lock bag the evening before, and marinate the the chicken in a separate bowl or bag. Easy enough to throw it all in the oven when you arrive home and to let it bake while you change your clothes, open the mail…or just sip a glass of wine!

  31. 31

    Gloria says

    I love those kinds of dinners! I have two Pyrex oval platters that can bake in the oven and use them all the time for these types of meals. I do cut up pork loin, peppers, onions and pineapple too.

  32. 32

    Carmen says

    Thanks, Kevin. This is a must-try recipe. I hope the leftovers are good, too.

  34. 34

    Jo Fincato says

    Kevin, my mom must have gone to the same cooking class as your mother….Dorie used lime jello or orange jello for her “go to” dessert…also with mini marshmallows, pineapple slices or chunks, and shredded carrots….served it at least 2 times a week….she was no baker….when she made a cake on rare occasions, my dad would say ” who died”……..Jo Fincato

  36. 36

    Sharon says

    When we were packing to move cross country I found my mom’s hello cook book! I had to keep it too many memories – good and yak. Love pan dinners. Only problem I am having is that lots of recipes have too much spice for my tongue. How to modify ?

  38. 38

    Judy Hines says

    Making this great recipe for visiting family. Can’t wait to get your cookbook.

  39. 39

    Dellka says

    Thank you Kevin..

    I love your happy, optimistic attitude and your sense of humour. I’m a stalker but know I’m a huge fan. Not a foodie, just an old girl from Australia that admires foodies! Love your photos. Pretty envious about your gardens! Best wishes. xx

  42. 42

    Deborah Goodman says

    Slimy hairbrush? A very accurate and colorful description. I could not agree more. Aspics should be outlawed. I agree very ick. Now this sheet pan dinner sounds pretty darn tasty. I bet you might even be able to get picky veggie eaters to try this one. Sounds delish and can’t wait to try.

  43. 43

    Vivian says

    Kevin, great recipe. I made it last night with cauliflower instead of broccoli and I had to go out so I put it together wrapped in fridge for an hour and a half. Came out delicious. Many thanks, Happy Fourth .

  45. 45

    Cathy says

    This is great – delicious, quick and easy. I made it with onions, peppers and zucchini. Would it work with beef or park in bite size pieces?

  46. 46

    Jan in CA says

    This recipe sounds great. I’ll definitely give it a try with whatever vegies are in the garden. Right now I have zucchini, peppers, and eggplant. I had to laugh about the jello concoction. Every Thanksgiving my mother always made, as a “salad”, lemon jello packed with chopped celery, grated carrots, and chopped pineapple. It actually wasn’t too bad, because there were so many vegies and fruit in it.

  47. 47

    Elise says

    Kevin!! I made this for dinner on Saturday night and it was wonderful – my husband couldn’t stop raving about it! We made sure to have it with a cold bottle of Pinot Grigio too. Thank you SO much for this recipe. I used chicken thighs since I find they’re a bit more forgiving vis-a-vis cooking times. I also lined the sheet pan with tin foil for easy cleanup.

    Do you ever feel like a puppetmaster, putting recipes onto the internet and controlling what readers far and wide make for dinner?

  48. 48

    Jan says

    Fabulous meal, followed the recipe exactly (not really, I added Zucchini ), just sounded better if I said I did. Love the simplicity….and rave reviews for quick clean-up! Thank you.

  49. 49

    Tami says

    May I just admit to having referenced this recipe three times in the past few weeks…. I am in love with the variety of choices! ( Not just the polka dot spatula 🙂 Thank you for the idea..!! Truly appreciate your site.

  50. 50

    Sarah Quinn says

    I’ll keep this good idea for cooler days…not firing up the oven as the AC struggles to lower the indoor temperature to 83° and outside it’s 90 or I dare not look to see how hot.

  51. 51

    Tamara says

    Hi Kevin,
    I tried this recipe, but since we are not fans of hot and spicy foods I left out the Sambal Oelek, and it was very delish! My husband asked that next time I make a bit more sauce to put on his rice…
    Thank you for the simple recipes…I hope to try more soon…blueberry and fresh tomatoes will be here very soon in my east coast province of Canada….

  52. 52

    Grammie Pam says

    This was perfect for using up little of everything from the garden today. I had prepared the vegetables and chicken befor putting the swimming pool to sleep for the winter. Once I was prepared to put the cover on I heated the over then put everything on a baking sheet with no stick foil. It was ready when I came in . It was yummy and clean up was a snap! Perfect way to end the weekend. Thanks from Grammie

  53. 53

    MARIA LOURDES HERNANDEZ says

    Will definitely try that recipe today, have all the ingredients except for the chicken breast. Now a I have a reason to eat just a little white jasmine rice…

  54. 54

    June says

    Made this for dinner last night. My husband & I both loved it! Quick and easy. Thank you for this recipe!

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