Sheet pan sesame chicken and vegetables

Sheet pan sesame chicken and vegetables

Based on 25 ratings

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g chicken breasts (boneless, skinless)
20 g ginger
3 cloves garlic
chili
limes (juice)
7 tbsp soy sauce
4 tbsp honey
4 tsp sesame seeds (divided)
carrots
bell peppers (yellow, red, or green)
1 head broccoli
150 g button mushrooms
green onions
2 tbsp vegetable oil
cilantro for serving
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • peeler
  • fine grater
  • large bowl
  • cutting board
  • knife
  • small bowl

Enjoy with

Muscat Blanc à Petits Grains, Palatinate, 2012
The fine blossom and nutmeg notes of this aromatic wine harmonize with the Asian sesame marinade. Full-bodied, but not heavy—just like this meal.

Nutrition per serving

Cal
458
Protein
47g
Fat
14g
Carb
31g

Step 1/4

Pre-heat oven to 200°C/390°F. Peel and finely grate ginger. Finely dice garlic and chili. Add ginger, garlic, and chili to a small bowl. Add lime juice, soy sauce, honey, and half of the sesame seeds. Mix to combine and set aside.
  • 20 ginger
  • 3 cloves garlic
  • 1 chili
  • 2 limes
  • 7 tbsp soy sauce
  • 4 tbsp honey
  • 3 tsp sesame seeds
  • oven
  • fine grater
  • cutting board
  • knife
  • small bowl

Pre-heat oven to 200°C/390°F. Peel and finely grate ginger. Finely dice garlic and chili. Add ginger, garlic, and chili to a small bowl. Add lime juice, soy sauce, honey, and half of the sesame seeds. Mix to combine and set aside.

Step 2/4

Core the bell peppers and cut into bite-sized pieces. Wash the head of broccoli and cut into florets. Remove the stems of the mushrooms and cut into quarters. Peel and cut carrot into bite-sized pieces. Finely dice the white part of the spring onions, and cut the remaining green part into small rings and set aside. Add the bell peppers, broccoli, carrots, and the white part of the green onions to a large bowl. Cut chicken breast into wide strips and set aside.
  • 3 bell peppers
  • 1 head broccoli
  • 150 button mushrooms
  • 4 carrots
  • 5 green onions
  • 600 chicken breast
  • peeler
  • large bowl

Core the bell peppers and cut into bite-sized pieces. Wash the head of broccoli and cut into florets. Remove the stems of the mushrooms and cut into quarters. Peel and cut carrot into bite-sized pieces. Finely dice the white part of the spring onions, and cut the remaining green part into small rings and set aside. Add the bell peppers, broccoli, carrots, and the white part of the green onions to a large bowl. Cut chicken breast into wide strips and set aside.

Step 3/4

Pour half of the sauce onto the vegetables and mix well. Season with salt and pepper. Grease a baking sheet with vegetable oil and spread the vegetables over it. Bake at 200°C/390°F for approx. 15 min.
  • 2 tbsp vegetable oil
  • baking sheet

Pour half of the sauce onto the vegetables and mix well. Season with salt and pepper. Grease a baking sheet with vegetable oil and spread the vegetables over it. Bake at 200°C/390°F for approx. 15 min.

Step 4/4

Remove baking sheet from the oven. Drizzle the remaining sauce over the chicken breast and lay the chicken breast on the baking sheet with the vegetables. Bake at 200° C/390°F for approx. 10 minutes or until chicken is cooked through. Top with green onion rings, the remaining sesame seeds, and cilantro to serve. Enjoy!
  • 1 tsp sesame seeds
  • cilantro for serving

Remove baking sheet from the oven. Drizzle the remaining sauce over the chicken breast and lay the chicken breast on the baking sheet with the vegetables. Bake at 200° C/390°F for approx. 10 minutes or until chicken is cooked through. Top with green onion rings, the remaining sesame seeds, and cilantro to serve. Enjoy!