Enjoy a quick, flavorful, and wholesome meal with this sheet pan sesame chicken and veggies recipe, a perfect blend of savory, sweet, and nutty flavors. Picture tender chicken thighs or breasts glazed in a delicious sesame sauce made from soy, garlic, ginger, and a hint of honey, roasted alongside a colorful medley of bell peppers, broccoli, and snap peas, all caramelized to perfection.
With everything cooked together on one pan, the chicken absorbs the rich sesame flavors while the veggies roast until crisp and tender, making every bite a perfect mix of textures and tastes.
Not only is this dish packed with flavor, but it’s also a time-saver, ideal for busy weeknights when you need a healthy, balanced meal without the fuss. The combination of protein, fiber-rich vegetables, and a savory sesame sauce makes this sheet pan meal both satisfying and nutritious.
With minimal prep and just one pan to clean, sheet pan sesame chicken with veggies is the ultimate convenience meal that doesn’t sacrifice on taste. Customize the veggies to your liking, add a sprinkle of sesame seeds or scallions on top, and serve with rice or quinoa for a complete, delicious dinner.
Sheet Pan Sesame Chicken with Veggies
Ingredients
- 1 lb Chicken Breasts (diced)
- 1 head Broccoli (chopped)
- 2 Bell Pepper, medium (largely diced)
- 1 cup Snap Peas
- Sea Salt (to taste)
- Black Pepper (to taste)
- Sesame Seeds (topping)
- Green Onions (to top)
- ¼ cup Soy Sauce, lower sodium
- 1 tbsp Sweet Chili Sauce
- 2 tbsp Honey
- 2 cloves Garlic
- 1 tsp Fresh Ginger
Instructions
- Preheat oven to 400*F
- In a small sauce pan, heat soy sauce, sweet chili sauce, honey, garlic, and ginger over medium heat until it comes to a boil. Turn heat down and simmer until sauce is thick. Remove from heat.
- Spread chicken and chopped veggies on an oiled baking sheet. Drizzle half the sauce over the chicken and veggies. Toss to combine.
- Bake for 20 minutes, tossing halfway through. Veggies should be tender, and chicken cooked through, add additional time if needed.
- Drizzle remaining sauce and top with sesame seeds and green onions. Serve over rice, noodles, or quinoa. Enjoy!
