Chicken Bento Sheet Bake

Name: Chicken Bento Sheet Bake
Cuisine: Asian, Japanese
Ingredients: 1 ¼ lb boneless, skinless, chicken breasts, cubed; ¼ cup kikkoman less sodium teriyaki sauce; 1 tbsp olive oil, plus 1 tbsp for drizzling over the pineapple and veggies; 2 tbsp honey; 1 tbsp Huy Fong chili garlic sauce; 2 tsp ground ginger; 1 tsp freshly ground black pepper; 1 ½ cups fresh pineapple, diced into bite-sized pieces; 1 cup sugar snap peas; 1 red bell pepper, trimmed and diced into bite-sized pieces; 1 medium zucchini, sliced; 1 medium yellow squash, sliced; 1 medium onion, cut into chunks; salt and pepper, for seasoning; 4 cloves finely minced garlic; 2 tbsp minced ginger; 3 tbsp kikkoman less sodium soy sauce; 5 tbsp rice wine vinegar; 4 tbsp lime juice; 6 tbsp smooth peanut butter; chili oil and sesame oil to taste; 1 ½ cups cooked brown rice (about ½ cup dry)

8 steps

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.

Updated at: Thu, 17 Aug 2023 07:38:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories507.7 kcal (25%)

Total Fat22 g (31%)

Carbs45.4 g (17%)

Sugars21.5 g (24%)

Protein35 g (70%)

Sodium908.3 mg (45%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Instructions

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.

OvenPreheat

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.

Notes

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Chicken Bento Sheet Bake

Nutrition balance score

Nutrition per serving

Ingredients

Instructions

Notes

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