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Sheet Pan Chicken and Veggies with Sesame Sauce

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 322 kcal
Course: Main Course
Cuisine: Chinese-American Fussion

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

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Line a sheet pan with foil and set aside.
  3. 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.
  4. 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.
  5. Bake for 18-20 minutes, or until the chicken pieces are fully cooked and vegetables are tender and roasted.
  6. 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

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

% 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.