Sheet Pan Sesame Chicken and Veggies Recipe
The aroma of sweet chili and sesame fills the kitchen as this Sheet Pan Sesame Chicken roasts to perfection. I’ve tested countless sheet pan dinners, and this one wins for its caramelized broccoli and tender chicken, all from a single pan. The entire meal comes together with a glossy, savory glaze that makes weeknight cooking feel effortless.
PrintSheet Pan Sesame Chicken and Veggies
Ingredients
Scale
- 1 lb boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 large head of broccoli (chopped (about 2 cups))
- 2 medium red bell peppers (cut into chunks)
- 1 cup snap peas
- Salt and pepper (to taste)
- Optional toppings: sesame seeds and green onions
- 1/4 cup lower-sodium soy sauce
- 1 Tbsp sweet chili sauce
- 2 Tbsp honey
- 2 cloves garlic
- 1 tsp fresh ginger
Instructions
- Preheat oven to 400 degrees F.
- To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
- Spread chicken and chopped veggies on a baking sheet sprayed with oil and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
- Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!
