Tender, juicy chicken and colorful roasted veggies collide in this delicious sheet pan sesame chicken and veggies. And with only one pan, it’s simple to cook with easy clean up!
Jump to RecipeOkay, at this point I’ve made it no secret that sheet pan meals are one of my favorite ways to cook. It’s just pretty hard to beat the simplicity and quick clean up! This sesame chicken and veggies not only tastes incredible, but also looks GORGEOUS which is a win-win in my book.
First things first, we have to start marinating our chicken. Does anybody else keep having to remind themselves of when to use marinate vs marinade, or is that just me? Pretty sure I’ve messed it up in some of my previous recipes…oh well, I guess!
In a small bowl, whisk together the olive oil, soy sauce, sesame seeds, honey, garlic, lime juice, and chili powder. Place your chicken and the marinade in a silicone storage bag or shallow, covered dish and let them marinate in the fridge for at least 30 minutes. I always recommend trying to do this overnight though, if possible, because you’ll get a stronger flavor and tenderness.
The only downside to this recipe is that there’s a bit of chopping to do. But, that’s what needs to happen when you want to eat a rainbow of veggies! My rule of thumb for cutting the veggies for this recipe is just to try and make everything approximately the same size. It doesn’t hurt to make things bite-sized too. ;)
Aren’t they pretty? Once your chicken is sufficiently marinated, toss the veggies with your chicken and any additional marinade until they’re coated. Then, spread the chicken and veggies evenly on a baking sheet lined with a silicone baking mat.
Roast in the oven at 400 degrees Fahrenheit for 20-30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the veggies can be easily pierced with a fork.
I mean…yum! If you try this recipe, please be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online! Happy eating!
Looking for some more sheet pan meal inspiration? Try out another one of my fantastic sheet pan meals!
Sheet Pan Pesto Chicken and Veggies
Greek-Inspired Sheet Pan Chicken and Veggies
Sheet Pan Rosemary Balsamic Chicken and Veggies
Sheet Pan Fajita Lime Chicken and Veggies
Sheet Pan Lemon Parmesan Chicken, Asparagus, and Red Potatoes
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Sheet Pan Sesame Chicken and Veggies
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tbsp sesame seeds
- 1 tbsp honey
- 2 cloves garlic minced
- 1/2 lime juiced
- 1 tsp chili powder
- 3 large carrots peeled and cut into ~4" pieces
- 1 large head broccoli cut into bite-sized florets
- 1 bell pepper (any color) cut into bite-sized pieces
- 1/2 medium red onion cut into bite-sized pieces
Instructions
- In a small bowl, whisk together the olive oil, soy sauce, sesame seeds, honey, garlic, lime juice, and chili powder to make your chicken marinade. Place the chicken and marinade into a silicone storage bag or shallow, covered dish and let marinate in the refrigerator for at least 30 minutes (though overnight is best).
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat, parchment paper, or foil.
- Toss veggies with chicken and any additional marinade until coated. Spread chicken and all veggies evenly onto prepared baking sheet. Roast in oven for 20-30 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit and vegetables can be easily pierced with a fork.
Notes
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- Mix it up by using cuts of beef or pork instead of chicken breasts, if desired.
- Experiment with different vegetables like mushrooms, sweet potato, or green beans.