Quick Chicken Veggie One-Dish Bake

Sometimes it's downright discouraging to come home after a workday, craving a healthy scrumptious home-cooked meal, only to realize I have no leftovers and no inclination to undertake anything too involved.

This recipe for Chicken Stir-Fry Sheet Pan Meal on Kalyn's Kitchen looked tempting and quick to put together. Prep took all of 5 minutes. I made a few changes in the recipe and loved the results. So did the Mister, whose commute generally puts him on the doorstep around 8pm with an appetitie.

Quick Chicken Veggie One-Dish Bake
feeds 3-4
Ingredients
2 lbs. skinless boneless chicken thighs, cut into large chunks
2-3 red bell peppers, sliced lengthwise
1/2 lb. asparagus, stalks cut in half
for the sauce:
1/3 c. Bragg's Liquid Aminos (available at our local natural food store)
1 T maple syrup
1/2 t garlic powder
1/4 t onion powder
2 T black sesame seeds (I added some white sesame seeds too)

Directions

1. In a 9" x 13" glass baking dish or something comparable, distribute the chicken thighs.
2. Add the veggies on top.
3. Mix the remainder of the ingredients and pour the sauce over the whole thing. 
4. Bake at  375 degrees, uncovered. Check occasionally to make sure everyting is baking evenly and use your tongs to mix it up so both the meat and the veggies have a chance to simmer in that sauce.
5. Here's the critical part: bake it until the chicken is done and the veggies are al dente. I guesstimate around 30 minutes. I admit, I did not time it. 

I'm still a lousy food photographer, but here's the view of my bowl.