This Sheet Pan Sesame Chicken and Veggies recipe is perfect for meal prep and an easy weeknight dinner. The best part is that it is done in just 30 minutes!
Sheet pan recipes take minimal time to assemble, require no hands-on cooking and are super easy to clean up! This sesame chicken sheet pan dinner is effortless to customize to your family's liking, so you can ensure everyone will enjoy dinner. It's also the perfect dish for meal prepping on the weekend to enjoy for lunch all week. If you love easy sheet pan dinners, you'll also want to try these sheet pan garlic butter steak bites with potatoes and green beans for a heartier option.
Want something a little more Mediterranean-inspired? Try this balsamic chicken dinner with veggies and tomato bruschetta. It all roasts together in one pan in just 30 minutes.
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Ingredients
- Chicken. Boneless, skinless chicken breasts or thighs will work in this recipe.
- Coconut aminos or soy sauce. I prefer coconut aminos as they have less sodium but either will work.
- Honey. Just a little is used to add some sweetness to the sauce.
- Apple cider vinegar. Adds the perfect amount of acidity to the dish. Use rice wine vinegar in its place if you prefer.
See the recipe card below for the remaining ingredients and quantities.
Variations
Steak or shrimp would be great substitutes for the chicken. Instead of broccoli and red bell pepper, you could use snap peas, mushrooms, zucchini or bok choy.
Instructions
Step 1
Marinate the chicken in garlic, ginger, coconut aminos or soy sauce, sesame oil, honey and apple cider vinegar while you cut the vegetables. Spread everything out evenly on a sheet pan.
Step 2
Pour the remaining sauce over the vegetables and chicken and toss to ensure everything is coated. Bake for 25-30 minutes until everything is cooked through. Serve as is or over rice or noodles.
Sarah's Top Tips
- Allow the chicken to marinate ahead of time for the best results and the most flavor.
- Ensure the chicken and veggies are spread out in a single layer to promote even roasting and caramelization.
- Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or in the oven.
- Freeze the cooked chicken and veggies in a freezer-safe bag for up to 3 months. Defrost overnight in the fridge or reheat from frozen in the microwave or oven.
Serving
I like serving this over rice as the bake is flavorful on its own. Rice, soba or udon noodles would also be a great base for this sesame chicken bake.
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Sheet Pan Sesame Chicken and Veggies
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See the full post for extra tips and photos
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup coconut aminos or soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1 yellow onion
- 1 red bell pepper
- 2 cups broccoli
- 1 teaspoon sesame seeds, optional for garnish
Instructions
- Preheat oven to 400 degrees F.
- Marinate chicken in garlic, ginger, coconut aminos or soy sauce, sesame oil, honey and apple cider vinegar while prepping the vegetables.
- Cut onion and bell pepper into ½ inch pieces and cut broccoli florets into bite-sized pieces.
- Add the diced chicken to the sheet pan along with the vegetables. Spread everything evenly across the pan.
- Pour the remaining sauce from the chicken marinade over the vegetables and chicken and toss to make sure everything is coated. Drizzle more soy sauce or coconut aminos and sesame oil over everything if needed
- Bake for 25-30 minutes until everything is cooked through. Serve as is or over rice or noodles. Enjoy!
Sarah's Tips
- Allow the chicken to marinate ahead of time for the best results and the most flavor.
- Ensure the chicken and veggies are spread out in a single layer to promote even roasting and caramelization.
- Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or in the oven.
- Freeze the cooked chicken and veggies in a freezer-safe bag for up to 3 months. Defrost overnight in the fridge or reheat from frozen in the microwave or oven.
Nancy Holt says
This recipe was so easy to make, so quick, and absolutely delicious! Unfortunately,no leftovers
I served it with jasmine rice
To make it even easier, you could keep the chicken thighs whole
Trish Hart says
Hi Sarah, We made this last night and it was so easy and delicious! Added some pineapple chunks and swapped asparagus for the broccoli, because it was in my fridge. Thanks for a VERY easy one dish midweek meal. We will be making this one again and again!
Sarah Hill says
Hi Trish, really happy you enjoyed this. Adding pineapple is a great idea!