Sheet Pan Chicken and Veggies with Sesame Sauce
User Reviews
4.7
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
322 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
Sheet Pan Chicken and Veggies with Sesame Sauce
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This Sheet Pan Chicken and Veggies weeknight favorite is loaded with flavor from the homemade sesame sauce and is packed with vibrant roasted vegetables. Serve over rice, cauliflower rice or your favorite stir fry noodles. And be sure to add extra sauce, green onions and sesame seeds on top!
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Ingredients
For the sesame sauce
- 1/2 cup soy sauce
- 1/3 cup orange juice, freshly squeezed
- 3 Tbsp. honey
- 2 tsp. sesame oil
- 1 tsp. ground ginger
- 1 tsp. minced garlic
- 1 tsp. rice vinegar
- 1 tsp. white sesame seeds
- 1-2 Tbsp. Chili garlic sauce
- 1 Tbsp. cornstarch
For the chicken and veggies
- 1 lb. boneless, skinless chicken breasts (about 2 breasts)
- 1 head broccoli, chopped into small florets, ~2 cups
- 4 oz. sugar snap peas
- 1 small red bell pepper, chopped
- 2 large carrots, peeled and sliced on a diagonal
- 1 shallots, sliced
- green onions and sesame seeds for garnish. Rice or stir fry noodles for serving
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Instructions
- Preheat the oven to 400°F.
- Line a sheet pan with foil and set aside.
- Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil then down to a simmer until the sauce thickens, whisking occasionally. Once thickened, remove from heat and set aside.
- Add the chopped veggies and chicken pieces to the prepared sheet pan. Pour 1/4 cup of the sesame sauce over the chicken and veggies and stir to lightly coat everything. You don't want to add too much sauce because it will become watery and the veggies won't roast and get crispy.
- Bake for 18-20 minutes, or until the chicken pieces are fully cooked and vegetables are tender and roasted.
- Serve with more sauce and rice. Garnish with green onions and more sesame seeds. Enjoy!
Notes
- Try not to overcrowd the baking sheet to give the ingredients enough separation so that they all roast evenly. If you pile the ingredients on top of each other you will get more of a steamed version of this dinner.
- The variety of vegetables you can use is almost endless and you basically can use whatever you have in your refrigerator: zucchini, asparagus, green beans or Brussels sprouts are all great options.
- Use your favorite store bought sauce to really streamline this meal.
- Storage any leftover in an air-tight container in the fridge for up to 4 days.
Nutrition Information
Show Details
Serving
1serving
Calories
322kcal
(16%)
Carbohydrates
35g
(12%)
Protein
33g
(66%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Fiber
7g
(28%)
Sugar
18g
(36%)
Vitamin C
188mg
(209%)
Calcium
129mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 322kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 33g | 66% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
| Vitamin C | 188mg | 209% |
| Calcium | 129mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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