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Sheet Pan Sesame Chicken and Veggies

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This Sheet Pan Sesame Chicken and Veggies is a quick, healthy, and tasty weeknight meal that can be made in less than 30 minutes on one pan.This recipe is also great for getting ready for Sunday dinner!

Yes, I’m making dinner again on a sheet pan!You can make these meals any night of the week, and they are my go-to. When things get crazy and busy, they are a total lifesaver!I know a lot of you can relate, especially those of you who have kids. Having the option to make a simple recipe all in one pan and clean it up easily makes life a lot easier.This is one of my favorite recipes because it has a lot of lean protein and tasty vegetables on one big sheet pan.

Why You’ll Like This

This is a healthier version of Chinese food take-out that has half the calories but all the flavor.
A one-pan meal that’s very easy to make and clean up.
You can use this sheet pan recipe with a lot of different vegetables, so don’t be afraid to try them all.
The sauce made with sesame seeds is the best part of this dish! You only need five things, and you can double the recipe to make more sauce.

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

You will need about three boneless, skinless chicken breasts cut into 1-inch pieces. If you prefer, you can use boneless chicken thighs instead.
veggies – I used a combination of broccoli florets, red bell peppers, and snap peas, but feel free to use whatever veggies you’d like such as asparagus, green beans, brussels sprouts, yellow onion, red onion, carrots, cauliflower, sliced zucchini, or mushrooms.
soy sauce – I always use less sodium soy sauce as I personally think regular soy sauce is just too salty for my taste, but feel free to use what you have on hand! You can also swap the soy sauce with coconut aminos to make this gluten-free.
sweet chili sauce – I love the Asian flavor this adds to the sauce!
Honey: This adds a little sweetness without using refined sugars to balance out all the spice. You can also use maple syrup or another natural sweetener instead of honey. You could also use brown sugar if that’s all you have on hand.
garlic + ginger – fresh garlic and fresh ginger are definitely best in this dish! Feel free to use 1/4 teaspoon of garlic powder if you don’t have fresh.
salt + pepper – seasons the chicken and veggies. You could also add some red pepper flakes, chili flakes or chili powder for some added spice.
optional toppings – green onions and sesame seeds.

Preparation Instructions

Preheat oven to 400 degrees F.

Prepare chicken and veggies. Slice the chicken breasts into 1/2-inch strips, chop the head of broccoli into florets, and slice the bell peppers.

To make the sauce:
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.
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.
Put the chicken and vegetables in a single layer on a sheet pan that has been sprayed with cooking spray or lined with parchment paper. Season with salt and pepper. Drizzle half of the sauce over the chicken and veggies (reserving the other half for later in a small bowl) and toss to combine.
Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
Place the sheet pan in the oven and bake for about 20 minutes, tossing everything halfway through, and continue cooking until veggies are tender and chicken is cooked through.
Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!
Drizzle the remaining sauce over top of the chicken and veggies and sprinkle with green onions and sesame seeds. Serve over brown rice or quinoa and enjoy!

Sheet Pans that I Love to Use!

Also I get a lot of questions about what pans I use for my sheet meals and I’ve found these pans to be fantastic! They are nice and big with extra thickness for durability as well as deep so they can hold a lot of stuff. I also think the price point is super reasonable as well for this quality!

Can I Make This in a Skillet?

Yes of course! Whether you make this whole meal on a baking sheet or in a skillet, the result is a delicious easy dinner.

Cook the chicken. All you’ll need is about a tablespoon of olive oil (or sesame oil) to coat the pan on medium-high heat. Once the pan is hot, add the chicken pieces in an even layer. Add salt and pepper and cook for 4 to 5 minutes, or until the chicken is lightly browned. Stir the chicken as needed.
Put in the vegetables. Put the chicken on a plate and set it aside once it’s done cooking. Add a little more oil and cook the vegetables for another 4 to 5 minutes, or until they are soft.
Make the sauce. In a medium bowl, whisk together the sauce ingredients while the chicken cooks.
Finish the stir fry. Add the cooked chicken back into the pan, pour in the sauce and let it get nice and bubbly. Enjoy!

How to Serve

I personally think this sheet pan chicken and veggies tastes best served over white rice or brown rice, but you could also serve this with quinoa, rice noodles or even cauliflower rice to keep the meal lower in carbs. Jasmine rice and coconut rice are all great options too!

Prepping and Storage

This sesame chicken and veggies will last up to 4 to 5 days in the fridge stored in a sealed, airtight container. Trust me when I say, leftovers tastes even better the next day so it’s a great recipe for meal prep!

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.