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Sheet Pan Sesame Chicken and Veggies Recipe

Sheet Pan Sesame Chicken and Veggies
Source: eat yourself skinny

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Ingredients

  • 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
  • ¼ cup lower-sodium soy sauce
  • 1 Tbsp sweet chili sauce
  • 2 Tbsp honey
  • 2 cloves garlic
  • 1 tsp. fresh ginger
PREP TIME
20m
COOK TIME
20m
TOTAL TIME
40m
YIELD
4 servings

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 PAM cooking spray 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!

Dinner

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A recipe from eat yourself skinny

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