Description
This Sheet Pan Sesame Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes! Perfect recipe for your Sunday meal prep too!
Ingredients
- 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:
- 1/4 cup lower-sodium soy sauce
- 1 Tbsp sweet chili sauce
- 2 Tbsp honey
- 2 cloves garlic
- 1 tsp fresh ginger
Instructions
1. Preheat oven to 400 degrees F.
2. In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
3. Spread chicken and chopped veggies on a baking sheet sprayed with oil and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine.
4. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
5. Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!
Notes
To save time, prep the sauce and chop the veggies in advance for a quick weeknight assembly.
This recipe works well with other veggies like carrots, zucchini, or mushrooms.
Store leftovers in an airtight container for up to 4 days—perfect for meal prep lunches.
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 294
- Sugar: 4.5g
- Sodium: 881.5mg
- Fat: 4.5g
- Saturated Fat: 1.2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3.7g
- Protein: 39g
- Cholesterol: 85mg