Chicken Bento Sheet Bake

Healthy, super quick dinner with lots of veggies and a peanut-y Asian flair. Based on my favorite bento bowl from the food court at college.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the chicken, teriyaki, 1 tbsp olive oil, honey, chili garlic sauce, ground ginger, and 1 tsp black pepper to a ziploc, seal, shake and squish to mix, and refrigerate for at least 30 minutes (overnight is best).

Step 2

Preheat oven to 475F.

Step 3

Line baking sheet with foil for easier cleanup, and add pineapple and veggies. Evenly drizzle with 1 tbsp olive oil, and season with salt and pepper to taste.

Step 4

Place chicken on baking sheet, and discard marinade. Combine well.

Step 5

Bake for about 15 minutes or until chicken is cooked through; stir and flip once halfway through baking to ensure even cooking.

Step 6

Note – the chicken is in smaller pieces, and pineapple has a lot of natural sugars meaning things can go from under to over quickly; keep a close eye on things starting at the 10 minute mark.

Step 7

While the chicken and veggies are cooking, whisk together remaining peanut sauce ingredients until smooth.

Step 8

Notes: -I do my rice in the rice cooker, but that's personal preference. Serving size is about ⅓ cup per serving of chicken and veggies. -I like to use the peanut sauce as a dip, but you could also mix the chicken and veggies into it after cooking. -Sub tamari for the soy sauce and GF, less sodium sauce for the teriyaki (Kikkoman makes one), and the recipe is gluten free.