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.
ROXY™ Organic Boneless Skinless Chicken Breasts
cut into 1 1/2-inch pieces
medium red, orange or yellow bell peppers
cut into chunks (optional)
salt and pepper
Sesame seeds and sliced green onions for garnish
For the Sauce
low-sodium soy sauce
sweet chili sauce
grated or minced fresh ginger
Cut your ROXY™ 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.
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.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
★ Did you make this recipe? Don't forget to give it a star rating below!