½ sweet potato, cubed
5 brussels sprouts, halved
1 teaspoon oil, divided
¼ teaspoon salt
2 boneless, skinless chicken thighs
3 teaspoons chili garlic paste, divided
½ teaspoon sesame seeds
⅓ cup rice
½ cup boiling water or hot chicken stock
2 teaspoons soy sauce
1 teaspoon lime juice
½ teaspoon honey
1 Preheat oven to 400. Line a baking sheet with parchment paper. Set aside.
2 Combine sweet potato and brussels sprouts in a bowl and toss with ½ teaspoon oil and ¼ teaspoon salt. Arrange separately on baking sheet.
3 In the same bowl, add 2 boneless, skinless chicken thighs, remaining ½ teaspoon oil and 2 teaspoons chili garlic paste. Mix to coat chicken well, and then arrange those next to the vegetables on baking sheet.
4 Sprinkle ½ teaspoon sesame seeds on sweet potatoes (or everything if you want!).
5 Add ⅓ cup rice in a small oven-proof bowl or ramekin. Carefully pour in ½ cup boiling water or stock and stir to combine. Cover bowl tightly with foil. Nestle next to chicken and vegetables on pan.
6 Put everything in oven and bake for 20 to 25 minutes, or until vegetables are tender and caramelized and chicken is cooked through. Let rice cool for 5 minutes (still covered) and then fluff with a fork.
7 While everything is cooking, combine remaining 1 teaspoon of chili garlic paste with 2 teaspoons soy sauce, 1 teaspoon lime juice and ½ teaspoon honey.
8 Add rice to bowl, topped with vegetables and sliced chicken. Drizzle on as much sauce as you'd like. Top with more sesame seeds and green onions, if desired!
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 1 Serving
Sheet pan dinners aren't just for big family dinners! Single-serve sheet pan meals are easy and perfect for busy weeknights. Chicken, vegetables and even rice are cooked together to make a warm, comforting and quick rice bowl!