Why You’ll Love Sheet Pan Sesame Chicken and Vegetables Recipe

Easy one-pan meal with minimal cleanup
Packed with bold sesame and garlic flavor
Great for meal prep and leftovers
Ready in just 30 minutes
Customizable with your favorite vegetables
High in protein and easy to pair with rice or quinoa
Perfect balance of sweet, savory, and spicy flavors

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound boneless, skinless chicken breast
3 medium red bell peppers, sliced
1 cup uncooked rice or quinoa, cooked according to package instructions
2 tablespoons rice vinegar
2 teaspoons sesame oil
1/4 cup soy sauce
3 tablespoons honey
1 tablespoon sriracha sauce
3 cloves garlic, pressed
1 inch fresh ginger, grated
1 teaspoon crushed red pepper flakes
Sesame seeds, for garnish
2 green onions, sliced

Directions

Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey, sriracha, garlic, ginger, and crushed red pepper flakes to create the marinade.
Cut the chicken breasts into bite-sized pieces. Place the chicken in a large bowl and toss with half of the marinade. Allow it to marinate for up to 2 hours if possible, or a few minutes if short on time.
Arrange the marinated chicken on one side of the prepared baking sheet.
Place the sliced bell peppers on the other side of the baking sheet and toss with one-quarter of the remaining marinade.
Bake for 12 minutes. Toss the vegetables and flip the chicken pieces, then return the pan to the oven for another 3 to 5 minutes, or until the chicken is fully cooked.
While the chicken and vegetables cook, prepare the rice or quinoa according to package instructions and slice the green onions.
Divide the rice or quinoa into serving bowls or meal prep containers. Top with the sesame chicken and vegetables.
Drizzle with the remaining marinade and garnish with sesame seeds and sliced green onions before serving.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Substitute broccoli, zucchini, snap peas, or carrots for the bell peppers.
Use chicken thighs for extra juicy meat.
Swap rice for cauliflower rice for a lower-carb option.
Add cashews or peanuts for crunch.
Increase the sriracha for a spicier version.
Use tamari or coconut aminos for a gluten-free alternative.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. This recipe is excellent for meal prep and reheats well.

To reheat, microwave individual portions for 1 to 2 minutes until warmed through. You can also reheat everything in a skillet over medium heat for a few minutes.

For longer storage, freeze the chicken and vegetables for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen vegetables?

Yes, frozen vegetables work well, though they may release extra moisture while cooking.

How do I know when the chicken is fully cooked?

Chicken should reach an internal temperature of 165°F and no longer appear pink in the center.

Can I make this recipe ahead of time?

Yes, you can marinate the chicken ahead of time and store it in the refrigerator until ready to cook.

What vegetables work best for sheet pan meals?

Bell peppers, broccoli, zucchini, onions, carrots, and snap peas all roast well.

Can I use quinoa instead of rice?

Absolutely. Quinoa is a great high-protein alternative.

Is this recipe spicy?

It has mild heat from the sriracha and red pepper flakes, but you can adjust the spice level to your taste.

Can I use bottled minced garlic and ginger?

Yes, though fresh garlic and ginger provide the best flavor.

How do I keep the vegetables from getting soggy?

Spread everything in a single layer on the baking sheet and avoid overcrowding.

Can I double the recipe?

Yes, but use two baking sheets to ensure even roasting.

What can I serve with sesame chicken?

It pairs well with rice, quinoa, noodles, or a fresh side salad.

Conclusion

Sheet Pan Sesame Chicken and Vegetables is a simple yet flavorful dinner that combines tender chicken, roasted vegetables, and a delicious homemade sesame sauce all in one pan. Perfect for meal prep, quick weeknight dinners, or healthy lunches, this recipe offers convenience without sacrificing flavor. Once you try it, it’s sure to become a regular addition to your dinner rotation.