Sheet Pan Sesame Chicken and Veggies Recipe Easy

Sheet Pan Sesame Chicken and Veggies Recipe Easy

Sheet Pan Sesame Chicken and Veggies Recipe Easy

This Sesame Chicken and Vegetable Sheet makes for a perfect weekday dinner that is healthy, delicious and easily made all in one pan in less than 30 minutes! The perfect recipe for preparing your Sunday meal too.

This Sesame Chicken and Vegetable Sheet is one of my favorites because it is a healthier version of "take-out" which has half the calories, but it tastes ALL! You can easily prepare this the day before too by cutting all your vegetables and marinating chicken, but if this is a last minute recipe you decide to throw together in an emergency, then that's okay too. The preparation time only takes a few minutes and the sauce only requires 5 simple ingredients so it's very easy.

Sheet Pan Sesame Chicken and Veggies Recipe Easy

Ingredients

• 2 medium red peppers, cut into wedges
• Salt and pepper, to taste
• 1 lb boneless skinless chicken breast, cut 1 inch
• 1 large head of broccoli, chopped (about 2 cups)
• 1 cup of peas
• Optional topping: sesame seeds and green onions

For sauce

• 2 tablespoons of honey
• 1 teaspoon. fresh ginger
• ¼ cup of low-sodium soy sauce
• 1 tablespoon of sweet chili sauce
• 2 cloves of garlic

Instructions

1. Preheat the oven to 400 degrees F.
2. To make the sauce: In a small saucepan, heat the soy sauce, sweet chili sauce, honey, garlic and ginger over medium heat and bring to a boil. Reduce the heat and let the sauce boil, stirring occasionally, until the sauce is thick and bubbly. Remove from fire.
3. Spread chopped chicken and vegetables on a baking dish sprayed with PAM cooking spray and season with salt and pepper. Drizzle half the sauce on top of the chicken and vegetables (leave the rest for later) and stir to mix. Bake in the oven for about 20 minutes, stir until half way, and continue cooking until the vegetables are tender and the chicken is cooked.
4. Drizzle the remaining sauce on top and sprinkle with sesame seeds and green onions. Serve on brown rice or quinoa and enjoy.