Sheet Pan Chicken and Veggies with Sesame Sauce
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There are so many reasons that you and your family will be saying, “Oh, I’m all about it!“, when you make my Sheet Pan Chicken and Veggies with Sesame Sauce.
Serving up a healthy, lean protein with plenty of fresh veggies that are perfectly roasted in the most flavor-packed, sesame sauce is always a winning weeknight meal. But, when you can do it on ONE sheet pan and in just about 30 minutes it is 100% a winning situation. My sheet pan pork chops are just as easy!
Whoever has kitchen duty will be grateful because with a limited amount of pots and pans they will have one of the easiest clean-up nights all week.
Sheet pan meals are a great way to make a new recipe without spending hours in the kitchen.
Making Sheet Pan chicken and veggies is really simple and these kitchen staple ingredients make it convenient to mix it up any night of the week.
Just start by dicing up your chicken and veggies and toss them together in a homemade sweet and savory, honey-garlic sesame sauce. Coat all the ingredients evenly directly on your prepared sheet pan.
While it’s cooking, take a few minutes to make rice, quinoa, cauliflower rice, or stir fry noodles and you will have a compete meal! Give it a try tonight…and let me know what you think!
Reasons Why You Will Love My Sheet Pan Chicken and Veggies
- Easily serve up dinner in 30 minutes
- You don’t need hours of marinating the chicken to get the fabulous flavor of the nutty, spicy-sweet sesame sauce.
- Sheet pan meals save you time.
- You’ll be serving a complete meal with lean protein and plenty of veggies!
- It’s totally versatile and fool-proof!
Ingredient Notes
- Homemade sauce: I like making a homemade sesame sauce with soy sauce, sesame oil, honey, and a few other pantry staple ingredients. To speed up this dinner even more you can use your favorite bottled stir fry or teriyaki sauce.
- Sesame seeds: garnish with white sesame seeds if you’d like.
- Chicken breasts: you can also use chicken thighs cut into bite sized pieces.
- Broccoli: about 1 head of fresh broccoli cut into small florets is perfect. You should get about 2 cups. I wouldn’t recommend using frozen broccoli.
- Snap peas: Roasted snap peas are so good, plus they are an excellent source of Vitamin K
- Red bell peppers: the slightly sweet, charred flavor of the red bell pepper is the perfect accent to this vegetable medley.
- Carrots: add a brightness of color and sweet-roasted flavor to your sheet pan meal. I like to cut them on a diagonal.
- Shallot: this lightly sweet, tender shallot has a flavor of it’s own with barely a hint of sharpness. Shallots are a delightful addition, and very mellow compared to onions. With that said, you can use red onion if you’d prefer something different.
Step by Step Directions
- Make the sesame sauce and set aside.
- Chop all the veggies and add to the sheet pan.
- Add chicken to the sheet pan.
- Toss chicken and veggies in a little bit of the sauce.
- Bake until veggies are roasted and chicken is cooked through.
- Serve with more sauce, rice and your favorite garnishes.
Tips and Variations
- Make sure you do not pile up, or over crowd the chicken and veggies. Give the ingredients enough separation so that they all roast evenly. If you pile the ingredients on top of each other you will get more of a steamed version of this dinner. It will be watery and will not have the wonderfully spicy and mildly sweet flavor of soy sauce, honey, and garlic all mixed with the nutty and earthy flavors of sesame oil.
- If you have a sheet pan that warps, don’t use it because some of your sheet pan meal could end of on the bottom of your oven. Instead, invest in a quality sheet pan. My favorite sheet pan is linked below!
- Don’t forget to line your sheet pan with foil or parchment paper to prevent the meal from sticking to the pan. Lining the sheet pan makes for a quicker clean-up.
- The variety of vegetables you can use is almost endless and you basically can use whatever you have in your refrigerator: zucchini, asparagus, green beans or Brussels sprouts are all great options.
- Use your favorite store bought sauce to really streamline this meal.
FAQ
How long do leftovers last?
Once cooled to room temperature, store in an air-tight container and place in the refrigerator for up to 4 days. If freezing, store in an air-tight container and freeze for up to 3 months. When reheating, I like to thaw out the leftovers in the refrigerator the night before and then toss it back on the lined sheet pan to reheat.
What other vegetables can I use?
There are so many vegetables that compliment the chicken and taste great with the sesame sauce. Just make note that you might have different cook times for different vegetables. You can try adding mushrooms, baby corn spears, Brussels sprouts, green beans, water chestnuts, eggplant, etc.
How should I reheat leftovers?
I would reheat any leftovers on a sheet pan in the oven, but you can also reheat the leftovers on the stove top or microwave.
Can I substitute chicken thighs for boneless, skinless chicken breasts?
Of course you can. For either chicken, always make you use your meat thermometer to check the internal temperature of the chicken which should be 165°F.
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Sheet Pan Chicken and Veggies with Sesame Sauce
Ingredients
For the sesame sauce
- 1/2 cup soy sauce
- 1/3 cup orange juice, freshly squeezed
- 3 Tbsp. honey
- 2 tsp. sesame oil
- 1 tsp. ground ginger
- 1 tsp. minced garlic
- 1 tsp. rice vinegar
- 1 tsp. white sesame seeds
- 1-2 Tbsp. chili garlic sauce
- 1 Tbsp. cornstarch
For the chicken and veggies
- 1 lb. boneless, skinless chicken breasts (about 2 breasts)
- 1 head broccoli, chopped into small florets, ~2 cups
- 4 oz. sugar snap peas
- 1 small red bell pepper, chopped
- 2 large carrots, peeled and sliced on a diagonal
- 1 shallots, sliced
- green onions and sesame seeds for garnish. Rice or stir fry noodles for serving
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 400°F.
- Line a sheet pan with foil and set aside.
- Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil then down to a simmer until the sauce thickens, whisking occasionally. Once thickened, remove from heat and set aside.
- Add the chopped veggies and chicken pieces to the prepared sheet pan. Pour 1/4 cup of the sesame sauce over the chicken and veggies and stir to lightly coat everything. You don't want to add too much sauce because it will become watery and the veggies won't roast and get crispy.
- Bake for 18-20 minutes, or until the chicken pieces are fully cooked and vegetables are tender and roasted.
- Serve with more sauce and rice. Garnish with green onions and more sesame seeds. Enjoy!
Video
Notes
- Try not to overcrowd the baking sheet to give the ingredients enough separation so that they all roast evenly. If you pile the ingredients on top of each other you will get more of a steamed version of this dinner.
- The variety of vegetables you can use is almost endless and you basically can use whatever you have in your refrigerator: zucchini, asparagus, green beans or Brussels sprouts are all great options.
- Use your favorite store bought sauce to really streamline this meal.
- Storage any leftover in an air-tight container in the fridge for up to 4 days.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
The sauce makes this dish irresistible to my family (and they’re quite discerning)! Perfect, mouth-watering dinner that checks all the boxes–I highly recommend!!
Yay! Thank you soo much! 🙂
I made this for dinner tonight — Excellent! The sauce is just perfect, and not too strong. I did use thighs instead of breasts (our preference) I will definitely make it again!
amazing, so glad to hear it! thank you 🙂