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 simmer, whisking occasionally, until 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.
4. Drizzle half the sauce over the chicken and veggies and toss to combine.
5. Bake for about 20 minutes, tossing halfway through, until veggies are tender and chicken is cooked through.
6. Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions.
7. Serve over brown rice or quinoa and enjoy!
Notes
For extra crunch, broil the sheet pan for 1-2 minutes at the end of baking.
This recipe is great for meal prep—store in airtight containers for up to 4 days.
You can swap snap peas with green beans or zucchini if preferred.