I have asked before and I will ask again. What could more convenient on a weeknight than a quick sheet pan recipe?

A quick marinate, then throw it in the oven to enjoy an easy asian-inspired chicken and noodle dish.

Ingredients

3 large chicken breasts, thinly sliced
2 pkgs konjac noodles (14 oz | 385 g each)
1 green bell pepper, sliced
2 scallions, coarsely chopped
1 thai chili, sliced
2 tsp soy sauce
1 tsp sesame oil
Pinch of salt
Optional, to garnish: sesame seeds

Marinade
1/2 cup cilantro, chopped
1 lime, juiced
1 scallion, sliced
1 garlic clove, minced
1 Tbsp avocado oil
1 Tbsp soy sauce
1 tsp sesame oil
1 tsp salt

Yields: 4 servings
Per serving*:
Calories: 261
Net carbs: 3
Protein (grams): 33
Fat (grams): 11

Prep time: 10 min
Cook time: 30 min
Total time: 1 hr 10 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a bowl or other container, combine the ingredients for the marinade.

Add the chicken and mix well, then cover and refrigerate 30 min.

Preheat the oven to 425F.

While the chicken marinates, rinse both packages of konjac noodles very well and strain.

In a large bowl, toss together the noodles, bell pepper, scallions, thai chili, soy sauce, seseame oil and a pinch of salt.

Transfer the noodles and vegetables to a parchment or aluminium-lined baking sheet and spread out evenly.

Once the chicken has finished marinating, place it over the noodles.

Pour any marinade remaining in container over the chicken and bake for 25-30 min.

Serve as-is or with side of choice. This easy recipe pairs nicely with an Asian-inspired slaw (see our Asian-style Cole Slaw recipe) or some sliced cucumber.

Optionally, sprinkle with sesame seeds.