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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. 
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Sheet Pan Sesame Chicken and Veggies Recipe

Try this easy Sheet Pan Sesame Chicken Recipe with Veggies tonight! Tender chicken is marinated in a delicious honey Sesame sauce and baked to perfection in 30 minutes.
Course Main Course
Cuisine Asian
Diet Gluten Free
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 360kcal

Equipment

Ingredients

  • 1 pound Boneless Skinless Chicken Breasts cut into 1 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
  • red pepper flakes optional

Instructions

  • PREP CHICKEN: Cut your Boneless Skinless Chicken Breasts into chunks and place them in a glass dish or plastic bag.
  • MAKE MARINADE: Mix all the sauce marinade ingredients in a small bowl. Reserve ¼ cup, place the remaining sauce in your dish or plastic bag with the chicken, and make sure it is well coated. Place in the refrigerator and marinate for 30-60 minutes.
  • Preheat your oven to 400 degrees F.
  • PLACE IN PAN: Arrange cut veggies on a rimmed baking sheet and place marinated chicken (and any marinade) on the baking sheet as well. Toss the vegetables to coat them in the sauce.
  • 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.
  • BROIL: 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.

Video

Notes

    • CHICKEN: You can use boneless chicken breasts or thighs in this recipe. Cutting your chicken slightly larger than your vegetables is the best way to get them to cook at the same rate. Chicken is considered done when it reaches an internal temperature of 165 degrees F.
    • MARINATING: Marinate for 30 minutes up to 24 hours. However, we don’t recommend marinating your chicken for more than 24 hours.
    • PAN: 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.
    • STORING: Store any leftovers in an airtight container in the fridge for 3-4 days.
Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition

Calories: 360kcal | Carbohydrates: 22g | Protein: 28g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 725mg | Potassium: 787mg | Fiber: 3g | Sugar: 16g | Vitamin A: 2447IU | Vitamin C: 134mg | Calcium: 50mg | Iron: 2mg