Sheet Pan Sesame Chicken and Veggies

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. 

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 Vegetables 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!

Try our other Asian recipe favorites, including Thai Chicken Quinoa Bowls and 30-Minute Chicken Lettuce Wraps!

Ingredients

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 one ½-inch pieces
• 2 cups broccoli florets
• 2 medium red, orange, or yellow bell peppers
• 1 cup snap peas
• ½ red onion, cut into chunks (optional)
• salt and pepper (to taste)
• Sesame seeds and sliced green onions for garnish

For the Sauce

• ¼ cup avocado oil
• ¼ 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

How to Make - Step By Step

We think this One-Pan Sesame Chicken and Vegetable recipe is best when you use cleaner ingredients like organic boneless skinless chicken breasts, but You can also use chicken thighs. 

Start by preheating your oven to 400 degrees F.

Step 1 - Cut Chicken

First, cut chicken breasts into chunks and place them in a glass dish or plastic bag.

Step 2 - Make Sauce

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 ¼ cup, place the remaining sauce in your dish or plastic bag, and make sure the chicken is well coated.

Step 3 - Marinate

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 4 - Place Chicken & Veggies In Baking Pan

Now, arrange the 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 5 - Bake

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, drizzle reserved sauce over the top, and sprinkle with sesame seeds. Broil for 2-3 minutes to brown.

Tips & Tricks

• You can use chicken breasts or chicken thighs in your Sesame Sheet Pan Chicken and Veggies.
• 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?

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.

More Easy Chicken Recipes

Sheet Pan Honey Garlic Chicken
Crockpot Honey Garlic Chicken
Easy Chicken Tenders
Thai Chicken & Quinoa Bowls
Sheet Pan Chicken Fajitas

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