Description
This Sheet Pan Hibachi Chicken and Vegetables is a healthy, vibrant recipe embodying the flavors of a traditional Japanese steakhouse, combining lean protein with a variety of fiber-rich vegetables, and featuring a delicious hibachi sauce.
Ingredients
Scale
1.5 lbs Chicken Breast (cubed)
2 medium Zucchini (half-moons)
2 cups Broccoli Florets
1 medium White Onion (large chunks)
8 oz Mushrooms (halved)
1/4 cup Coconut Aminos or Tamari
1 tbsp Fresh Ginger (minced)
1 tbsp Fresh Garlic (minced)
1 tbsp Sesame Oil
Instructions
- Preheat your oven to 425°F (220°C)
- In a small bowl, whisk together the coconut aminos, sesame oil, minced garlic, grated ginger, and a pinch of black pepper
- Pat the chicken breast dry with a paper towel and cut it into bite-sized cubes
- In a large mixing bowl, combine the chicken, zucchini, mushrooms, broccoli, and onions; pour half of the sauce over and toss well
- Spread the mixture in a single layer on a lined baking sheet
- Roast in the oven for 18–22 minutes, tossing halfway through until the chicken is cooked through
- Remove from the oven and drizzle with the remaining sauce, garnish with sesame seeds and green onions before serving
Notes
Use fresh ingredients for the best flavor and texture.
This dish can easily be made vegan by substituting chicken with tofu or tempeh.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 90 mg