Try this easy Sheet Pan Sesame Chicken and Veggies tonight! Tender chicken is marinated in a delicious Sesame sauce and baked to perfection in 30 minutes. You and your family are going to love this simple recipe.
Try our other Asian recipe favorites including Thai Chicken Quinoa Bowls and 30-Minute Chicken Lettuce Wraps!
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Sheet Pan Sesame Chicken and Veggies
You’re going to love this all-in-one meal that cooks in a single pan. It’s not only tender and flavorful but clean-up is effortless. Sheet pan Sesame Chicken and Veggies is a wonderful way to serve your family a wholesome dinner in under an hour.
When the slightly sweet sesame sauce coats the chicken and veggies, it’s transformed into something way better than takeout. Weeknight dinner just got easier and healthier!
Our family just adores easy Asian dishes like this Sesame Chicken and 30-Minute Chicken Lettuce Wraps!
Ingredients for Sesame Chicken and Veggies
These fresh, local ingredients are the base of your dish. Broccoli, the superfood, is a delicious springtime vegetable that’s a great source of vitamins K and C, a good source of folate (folic acid), plus it’s got lots of fiber.
The mouth-watering, Asian inspired sesame sauce is what brings the recipe altogether. Flavorful, but not too sweet.
- 1 pound Organic Boneless Skinless Chicken Breasts, cut into 1 1/2-inch pieces
- 2 cups broccoli florets
- 2 medium red, orange, or yellow bell peppers
- 1 cup snap peas
- 1/2 red onion, cut into chunks (optional)
- salt and pepper (to taste)
- Sesame seeds and sliced green onions for garnish
For the Sauce
- 1/4 cup avocado oil
- 1/4 cup low-sodium soy sauce
- 2 cloves garlic
- 1 tablespoon sweet chili sauce
- 2 tablespoons honey
- 1 teaspoon grated or minced fresh ginger
- 1 teaspoon sesame oil
This recipe is made with Draper Valley Farms RANGER® and ROXY™ products. Specifically, ROXY™ Organic Boneless Skinless Chicken Breasts and could not be tastier.
We like free-range Draper Valley Farms chicken because it’s a Northwest tradition since 1935. They provide “chicken the way nature intended,” and nothing more.
Click here to find out where to buy RANGER® and ROXY™ chicken.
How to Make One-Pan Sesame Chicken and Vegetables
We think this chicken recipe is best when you use cleaner ingredients like ROXYâ„¢ Organic Boneless Skinless Chicken Breasts from Draper Valley Farms. Their chickens are locally raised and processed here in the Pacific Northwest.
AND, their chickens are free-range, 100% Vegetarian fed, and no antibiotics are ever used while raising them.
Step 1
First, cut your ROXYâ„¢ Organic Boneless Skinless Chicken Breasts and place them in a glass dish or plastic bag. Next, Combine all the sauce ingredients in a small bowl.
Tip: for ease, grate your ginger into the bowl with the other ingredients.
Once mixed thoroughly, reserve 1/4 cup and place the remaining sauce in your dish or plastic bag and make sure the chicken is well coated. Place in the refrigerator and marinate for 30-60 minutes.
Tip: marinating your chicken in the sesame sauce overnight will yield the best flavor.
Step 2
Preheat your oven to 400 degrees F.
Now, arrange cut veggies on a rimmed baking sheet and place marinated chicken (and any marinade) on the baking sheet as well. Toss with the vegetables to coat them in the sauce.
Step 3
Bake in the oven for about 20 minutes or until veggies are tender and your chicken is cooked through. Chicken should reach an internal temperature of 165 degrees F.
Take the pan out of the oven and drizzle reserved sauce over the top and sprinkle with sesame seeds. Broil for 2-3 minutes to brown.
Tips for Making Sheet Pan Sesame Chicken and Veggies
- Use either Draper Valley Farms ROXY™ Organic Chicken or RANGER® Free Range Chicken in the recipe.
- Cut your chicken slightly larger than your vegetables, so they cook at the same rate.
- We don’t recommend marinating your chicken for more than 24-hours.
- Because of the sauce and moisture from the chicken and veggies, make sure you use a rimmed pan while baking to keep the juices contained.
- Chicken is considered done when it reaches an internal temperature of 165 degrees F.
What Other Vegetables Can you use for Sesame Chicken and Veggies?
The combination of broccoli and sugar snap peas is our favorite, but you could also try:
- Mushrooms
- Sweet onions
- Cauliflower
- Carrots
Tip: For best results, make sure whatever vegetables you use will cook at the same rate as the chicken.
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Sheet Pan Sesame Chicken and Veggies
Equipment
- Baking pan
Ingredients
- 1 pound ROXYâ„¢ Organic Boneless Skinless Chicken Breasts (cut into 1 1/2-inch pieces)
- 2 cups broccoli florets
- 2 medium red, orange or yellow bell peppers
- 1 cup snap peas
- 1/2 red onion (cut into chunks (optional))
- salt and pepper (to taste)
- Sesame seeds and sliced green onions for garnish
For the Sauce
- 1/4 cup avocado oil
- 1/4 cup low-sodium soy sauce
- 2 cloves garlic
- 1 tablespoon sweet chili sauce
- 2 tablespoons honey
- 1 teaspoon grated or minced fresh ginger
- 1 teaspoon sesame oil
Instructions
- Cut your ROXYâ„¢ Organic Boneless Skinless Chicken Breasts and place them in a glass dish or plastic bag. Next, Combine all the sauce ingredients in a small bowl.
- Once mixed thoroughly, reserve 1/4 cup and place the remaining sauce in your dish or plastic bag and make sure the chicken is well coated. Place in the refrigerator and marinate for 30-60 minutes.
- Preheat your oven to 400 degrees F.
- Now, arrange cut veggies on a rimmed baking sheet and place marinated chicken (and any marinade) on the baking sheet as well. Toss with the vegetables to coat them in the sauce.
- Bake in the oven for about 20 minutes or until veggies are tender and your chicken is cooked through. Chicken should reach an internal temperature of 145 degrees F.
- Take the pan out of the oven and drizzle reserved sauce over the top and sprinkle with sesame seeds. Broil for 2-3 minutes to brown.
Notes
- Cut your chicken slightly larger than your vegetables, so they cook at the same rate.
- We don’t recommend marinating your chicken for more than 24-hours.
- Because of the sauce and moisture from the chicken and veggies, make sure you use a rimmed pan while baking to keep the juices contained.
- Chicken is considered done when it reaches an internal temperature of 165 degrees F.
