Description
This Sheet Pan Sesame Chicken and Vegetables is a quick and flavorful dinner packed with tender chicken, colorful peppers, and a sweet and savory sesame sauce. Perfect for easy weeknight meals or meal prep.
Ingredients
- 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
Instructions
- 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 sauce, garlic, ginger, and crushed red pepper flakes to make the marinade.
- Slice the chicken breasts into bite-sized pieces. Add the chicken and half of the marinade to a large bowl and toss to coat. Marinate for up to 2 hours if time allows, or a few minutes for a quicker option.
- Place the chicken on one side of the prepared baking sheet. Add the sliced bell peppers to the other side and toss with one-quarter of the remaining marinade.
- Bake for 12 minutes. Toss the vegetables, flip the chicken, and return to the oven for another 3 to 5 minutes, or until the chicken is fully cooked.
- Meanwhile, cook 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 cooked chicken and vegetables, drizzle with the remaining marinade, and garnish with sesame seeds and sliced green onions.
Notes
- Broccoli, snap peas, carrots, or zucchini work well as vegetable substitutes.
- For extra crispy chicken, broil for 1 to 2 minutes at the end of cooking.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Use tamari instead of soy sauce for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 14 g
- Sodium: 820 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 75 mg
