This Sheet Pan Sesame Chicken and Veggies recipe is perfect for meal prep and an easy weeknight dinner. The best part is that it will be done in just 30 minutes!
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Why You'll Love this Recipe
- Minimal time and effort needed. Sheet pan recipes take minimal time to put together, require no hands-on cooking and are super easy to clean up! I love lining my baking sheets with unbleached parchment paper.
- Customizable. This recipe is very easy to customize to your family's liking, so you can ensure everyone will enjoy dinner.
- Great for meal prep. This sheet pan sesame chicken dish is easy to serve over your favorite rice or noodles. It's also the perfect dish for meal prepping on the weekend to enjoy for lunch all week.
Ingredients and Substitutions
- 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 in this recipe.
- Honey- just a little is used to add some sweetness, use brown sugar or coconut sugar instead if you prefer.
- Vegetables- I used yellow onion, red pepper and broccoli for this recipe. However, any of your favorite vegetables will work.
See the recipe card below for the remaining ingredients and quantities.
Variations
This recipe uses chicken breasts, however, steak or shrimp would also be delicious in this recipe. Instead of broccoli and red bell pepper, you could use snap peas, mushrooms, zucchini or bok choy.
Instructions
- Prep the ingredients. Dice the chicken into bite-sized pieces and marinate in garlic, ginger, coconut aminos or soy sauce, sesame oil, honey and apple cider vinegar while you cut the vegetables.
- Add the diced chicken to the sheet pan along with the vegetables. Make sure to spread everything evenly across the pan.
- Pour the remaining sauce 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!
Serving
I like serving this over simple white or brown rice as the bake is flavorful on its own. Rice, soba or udon noodles would also be a great base for this sheet pan sesame chicken bake.
Top Tips
- Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or in the oven.
- Allow the chicken to marinate ahead of time for the best results and the most flavor.
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🍳Recipe
Sheet Pan Sesame Chicken and Veggies
This Sheet Pan Sesame Chicken and Veggies recipe is perfect for meal prep and an easy weeknight dinner. The best part is that it will be done in just 30 minutes!
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Servings: Servings
Calories: 214.07kcal
Equipment
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 garlic cloves, minced
- 1 inch 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 and line a baking sheet with parchment paper.
- 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!
Notes
- Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or in the oven.
- Allow the chicken to marinate ahead of time for the best results and the most flavor.
Nutrition
Serving: 1Serving | Calories: 214.07kcal | Carbohydrates: 13.45g | Protein: 27.71g | Fat: 5.5g | Saturated Fat: 1.01g | Trans Fat: 0.01g | Cholesterol: 72.58mg | Sodium: 959.63mg | Potassium: 716.27mg | Fiber: 2.53g | Sugar: 7.8g | Vitamin A: 1249.69IU | Vitamin C: 82.55mg | Calcium: 46.64mg | Iron: 1.42mg
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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Rate RecipeLet me know how this recipe turned out! Leave a comment
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!