Sheet Pan Chicken Bok Choy-Simple and Healthy
Servings: 4
Calories: 436kcal
A quick and easy dinner with Asian inspired flavor.
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Ingredients
- 8 boneless, skinless chicken thighs
- 12 baby bok choy whole or cut in half
- 2 carrots sliced ½ inch thick
- 3 green onions sliced; for garnish
- 2 tablespoon toasted sesame seeds garnish if desired
Marinade
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- ¼ cup honey
- ¼ cup chicken broth
- 3 tablespoon rice wine vinegar
- 1 tablespoon hoisin sauce
Instructions
- In a small bowl, mix all the ingredients of the marinade.
- Add the chicken with the veggies to a large bowl, and pour the marinade over it.
- Place in the fridge for 1 hour.
- Preheat your oven to 375 ˚ F.
- Place the marinated chicken and veggies on the sheet pan in a single layer. Discard the rest of the marinade.
- Place the sheet pan on the top rack of the oven, and cook for 20 minutes.
- Remove from the oven, garnish with green onion and serve on rice if desired.
Notes
- Use a piece of parchment paper for an easy clean up.
- Chicken can be marinated for up to 8 hours, but the vegetables no more than an hour.
- Be sure chicken is cooked completely by using a thermometer to check for an internal temperature of 170 degrees F.
- Keep in mind that chicken may continue to cook right after it comes out of the oven, so it’s probably safe to take it out at 165 degrees F.
- If choosing bone-in pieces, they will take longer to cook.
- Let chicken thighs rest on the sheet pan for 5 minutes or so before serving.
Nutrition
Calories: 436kcal | Carbohydrates: 30g | Protein: 48g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 564mg | Potassium: 695mg | Fiber: 5g | Sugar: 24g | Vitamin A: 20325IU | Vitamin C: 156mg | Calcium: 414mg | Iron: 5mg