Description
This Sheet Pan Sesame Chicken and Veggies is a quick and healthy dinner made in just 30 minutes. Juicy chicken, crisp veggies, and a flavorful sesame sauce make this dish perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 large head of broccoli (about 2 cups, chopped into florets)
- 2 medium red bell peppers (cut into chunks)
- 1 cup snap peas
- 1 tbsp sesame oil
- ½ tsp salt
- ½ tsp black pepper
- For the Sesame Sauce:
- ¼ cup low-sodium soy sauce (or coconut aminos)
- 1 tbsp sweet chili sauce
- 2 tbsp honey (or maple syrup)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat Oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the Sesame Sauce: In a saucepan, heat soy sauce, sweet chili sauce, honey, garlic, and ginger over medium heat. Bring to a boil, then add cornstarch mixture and stir until thickened. Remove from heat.
- Prepare Chicken and Vegetables: Cut chicken into pieces and chop veggies. Place them on the sheet pan, drizzle with sesame oil, salt, and pepper, then toss to coat.
- Coat with Sauce and Bake: Pour half of the sesame sauce over the chicken and veggies. Bake for 20 minutes, flipping halfway through.
- Final Touches: Drizzle remaining sauce over the dish. Garnish with sesame seeds and chopped green onions. Serve with rice, quinoa, or cauliflower rice.
Notes
- For a spicier version, add red pepper flakes or sriracha.
- Store leftovers in an airtight container for up to 5 days.
- For extra crispiness, broil the dish for the last 2 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-inspired