Oh, how I love an easy sheet pan dinner! Not only is preparation easy, but so is clean up. The best part is that you can modify these dinners in so many ways. Make this simple and hearty Asian-inspired sheet pan chicken and veggies recipe that comes together in no time!
Easy Asian Sheet Pan Chicken and Veggies
To make this easy recipe a complete meal, I like to serve it over whole-grain ramen noodles or brown rice. Yes, ramen noodles don’t have to be highly processed or bad for you!
Try This Sheet Pan Chicken and Veggies With Whole Wheat Ramen Noodles!
The ones from Lotus Foods are great. They are made with brown rice and millet flours and are 100% whole grain (I found them in the International section at Whole Foods and Earth Fare). I either toss the seasoning packet in the trash or buy the four pack that doesn’t even come with the seasonings.
Can you Substitute Chicken Thighs for Chicken Breasts?
Don’t like chicken thighs? No problem, substitute chicken breasts. Don’t like carrots? No problem, substitute sweet potatoes. Actually, sweet potatoes might be really good in this dish (haha). I’ll have to try that one next time! :)
It only takes 3 to 4 minutes to boil, so I just pop them in the boiling water at the same time that I turn up the oven to broil to finish this dish. Couldn’t be any easier! Plus, there’s nothing like patting yourself on the back when the timing of your different dishes line up so perfectly. :)
I had the opportunity to share this sheet pan chicken and veggies recipe and these tips on our local Charlotte Today show. Here’s the clip below if you’d like to view it!
And here’s the recipe if you’re ready to give this meal a go. I’d love to hear what subs you try (or plan to try) in the comments below!