Description
Enjoy a quick, healthy, and flavorful one-pan meal with this Sheet Pan Sesame Chicken and Veggies recipe! Juicy sesame-infused chicken, crisp-tender vegetables, and a savory-sweet sauce come together for a perfect weeknight dinner or meal prep option. Ready in just 30 minutes with minimal cleanup!
Ingredients
Ingredients
Chicken and Veggies:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large head of broccoli, chopped (about 2 cups)
- 2 medium red bell peppers, cut into chunks
- 1 cup snap peas
- Salt and pepper, to taste
- Optional toppings: sesame seeds and green onions
For the Sauce:
- ¼ cup lower-sodium soy sauce
- 1 tablespoon sweet chili sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Instructions
Instructions
-
Preheat Oven:
- Preheat your oven to 400°F (200°C).
-
Prepare the Sauce:
- In a small saucepan, combine soy sauce, sweet chili sauce, honey, garlic, and ginger.
- Heat over medium, whisking occasionally, until the sauce boils and thickens.
- Remove from heat and set aside.
-
Assemble on Sheet Pan:
- Spread chicken and veggies evenly on a greased baking sheet.
- Season with salt and pepper.
- Drizzle half of the sauce over the mixture and toss to coat.
-
Bake:
- Bake for 20 minutes, tossing halfway, until the chicken is cooked through and veggies are tender.
-
Finish and Serve:
- Drizzle the remaining sauce over the dish.
- Garnish with sesame seeds and green onions.
- Serve over brown rice, quinoa, or cauliflower rice. Enjoy!
Notes
- rotein Swap: Use shrimp, tofu, or beef instead of chicken.
- Vegetable Variations: Try zucchini, carrots, mushrooms, or baby corn.
- Spice It Up: Add red pepper flakes or Sriracha for heat.
- Gluten-Free Option: Use tamari instead of soy sauce.
- Extra Crunch: Toss in cashews or almonds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
