Sheet Pan Sesame Chicken and Veggies
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!
Servings 4 people
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.