Sheet Pan Sesame Chicken and Veggies is perfect for meal prep and an easy weeknight dinner. One pan makes clean up a breeze!
Sheet pan dinners are the best for so many reasons. They 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. Plus, they are very easy to customize to you and your family's liking, so you can ensure everyone will enjoy dinner.
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.
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Ingredients
- Chicken breasts- you can also use boneless chicken thighs.
- Garlic
- Ginger
- Coconut aminos or soy sauce- I prefer coconut aminos as they have less sodium.
- Sesame oil
- Honey- just a little is used to add some sweetness, use brown sugar or coconut sugar instead if you prefer.
- Apple cider vinegar
- Yellow onion
- Red bell pepper
- Broccoli
- Sesame seeds- optional for garnish after cooking.
Instructions
How to make this sheet pan sesame chicken and veggies:
Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. 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 prepping the vegetables.
Cut the onion and bell pepper into ½ inch pieces and cut the broccoli florets into bite-sized pieces.
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 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. Don't worry about mixing the raw chicken and vegetables here, everything is getting cooked!
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.
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.
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Recipe
Sheet Pan Sesame Chicken and Veggies
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!
Nutrition
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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