Sheet Pan Sesame Chicken and Veggies

This Sheet Pan Sesame Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes! Perfect recipe for your Sunday meal prep too!

Yield

4 servings

Ingredients

Copy all ingredients

Sauce

1/2 cup (118 mL) lower-sodium soy sauce
2 Tbsp sweet chili sauce
4 Tbsp honey
4 cloves garlic
2 tsp fresh ginger

Chicken and Veggies

1 lb (454 g) 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 (237 mL) snap peas
salt and pepper
to taste
Optional Optional toppings: sesame seeds and green onions

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!