Now, this is the perfect weeknight meal! This sheet pan sesame chicken and veggies is n fantabulous healthy dinner that you can throw together in a breeze! A very delicious one-pan meal that is perfect for your entire family. And if you are meal planning, this is perfect, too!
This sesame chicken and veggies are super savoury. My favourite and go-to weeknight meal that saves my life always! If you are a busy mom like me, I am pretty sure that you’ll love this. Not only that this is incredibly easy to make, but this guarantees one of the best meals you’ll make!
INGREDIENTS
1 c. snap peas
1 pound boneless skinless chicken breasts, cut into 1” pieces
2 medium red bell peppers, cut into chunks
1 large head of broccoli, chopped (about 2 c.)
Optional toppings: sesame seeds and green onions
Salt and pepper, to taste
Sauce:
2 tablespoons honey
1 teaspoon fresh ginger
1 tablespoon sweet chilli sauce
1/4 c. lower-sodium soy sauce
2 cloves garlic
How to make Sheet Pan Sesame Chicken and Veggies
Step 1: Prepare the oven and preheat it to 400 degrees F.
Step 2: For the sauce, place the soy sauce, sweet chilli sauce, honey, garlic, and ginger in a small saucepan and bring to a boil over medium heat. Decrease the heat and simmer until the sauce has thickened and bubbly, whisking often. When done, take the skillet off the heat.
Step 3: On a baking sheet greased with PAM cooking spray, spread the chicken and chopped veggies. Sprinkle with salt and pepper. Over the chicken and veggies, drizzle half of the sauce, and toss. Place in the preheated oven and bake for about 20 minutes. Halfway through baking, toss the chicken and veggies and continue to bake until the chicken is completely cooked and the veggies are soft.
Step 4: On top of everything, drizzle the rest of the sauce and sprinkle with sesame seeds and green onions. Serve right away over brown rice or quinoa. Enjoy!
NUTRITION FACTS:
SERVING SIZE: 1 3/4 CUPS
CALORIES: 294, SUGAR: 4.5 G, SODIUM: 881.5 MG, FAT: 4.5 G, SATURATED FAT: 1.2 G, CARBOHYDRATES: 23 G, FIBER: 3.7 G, PROTEIN: 39 G
Ingredients
- 1 c. snap peas
- 1 pound boneless skinless chicken breasts, cut into 1” pieces
- 2 medium red bell peppers, cut into chunks
- 1 large head of broccoli, chopped (about 2 c.)
- Optional toppings: sesame seeds and green onions
- Salt and pepper, to taste
- Sauce:
- 2 tablespoons honey
- 1 teaspoon fresh ginger
- 1 tablespoon sweet chilli sauce
- 1/4 c. lower-sodium soy sauce
- 2 cloves garlic
Instructions
Step 1: Prepare the oven and preheat it to 400 degrees F.
Step 2: For the sauce, place the soy sauce, sweet chilli sauce, honey, garlic, and ginger in a small saucepan and bring to a boil over medium heat. Decrease the heat and simmer until the sauce has thickened and bubbly, whisking often. When done, take the skillet off the heat.
Step 3: On a baking sheet greased with PAM cooking spray, spread the chicken and chopped veggies. Sprinkle with salt and pepper. Over the chicken and veggies, drizzle half of the sauce, and toss. Place in the preheated oven and bake for about 20 minutes. Halfway through baking, toss the chicken and veggies and continue to bake until the chicken is completely cooked and the veggies are soft.
Step 4: On top of everything, drizzle the rest of the sauce and sprinkle with sesame seeds and green onions. Serve right away over brown rice or quinoa. Enjoy!
