What’s for dinner tonight? It’s the question that can sometimes feel a little stressful, especially after a long day. You want something delicious and satisfying, but the thought of a sink full of dishes can be a real drag. I get it, I really do.
That’s where this amazing sheet pan meal comes in to save the day. This recipe for sesame chicken and veggies is one of my all time favorite Healthy Dinner Recipes. It’s packed with flavor, loaded with colorful vegetables, and best of all, it comes together on a single pan. Easy preparation and even easier cleanup. What’s not to love?
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Why You’ll Love This Recipe
First off, the simplicity is a huge win. When you’re looking for Quick Dinner Ideas, this one is at the top of the list. Everything cooks together on one sheet pan, which means you spend less time washing pots and more time enjoying your meal. It’s a true weeknight wonder.
The flavors are just so good. The sauce is a beautiful blend of sweet and savory, with a tiny bit of warmth from the ginger and garlic. It coats the chicken and vegetables, giving every bite a delicious taste that the whole family will appreciate. It feels like a restaurant quality dish you made right at home.
This recipe is also incredibly flexible. You can easily swap out the vegetables based on what you have in your fridge or what’s in season. It’s a great way to use up leftover produce before it goes bad. This makes it a fantastic choice for anyone following Clean Eating Recipes, since it’s full of whole foods.
It is one of those Healthy Dinner Recipes that doesn’t feel like you’re sacrificing anything. It’s light yet filling, packed with protein and nutrients from the chicken and veggies. You’ll feel good after eating it, which is always a plus in my book. It is a meal that nourishes you and tastes great at the same time.
Ingredients
For the Chicken and Veggies
- 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
- 1 large head of broccoli, chopped (about 2 cups)
- 2 medium red bell peppers, cut into chunks
- 1 cup snap peas
- Salt and pepper, to taste
- Optional toppings: sesame seeds and green onions
For the Sauce
- 1/4 cup lower sodium soy sauce
- 1 Tbsp sweet chili sauce
- 2 Tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Step-By-Step Instructions
Step 1: Get Everything Ready
First things first, let’s get that oven working. Preheat it to 400 degrees F. This is a good temperature to get the vegetables tender and slightly crisp without drying out the chicken. While it’s heating up, you can prepare a large baking sheet by spraying it with a little cooking oil or lining it with parchment paper for the easiest cleanup imaginable.
Now is also the time to do all your chopping. Cut your chicken into uniform, 1 inch pieces. This helps ensure it cooks evenly. Chop your broccoli into bite sized florets and cut the red bell peppers into chunks. Having everything ready to go before you start makes the whole process so much smoother.
Step 2: Make the Sauce
Let’s talk about this sauce because it is what makes this one of the most flavorful Healthy Dinner Recipes. In a small saucepan, combine the soy sauce, sweet chili sauce, honey, minced garlic, and grated ginger. Give it a quick stir to combine everything.
Place the saucepan over medium heat and bring the mixture to a gentle boil. Once it starts bubbling, turn the heat down to low and let it simmer. You’ll want to whisk it occasionally as it thickens up. After a few minutes, it will become a lovely, bubbly sauce. When it’s thick enough to coat the back of a spoon, remove it from the heat and set it aside.
Step 3: Assemble and Bake
Time to bring it all together. Spread your prepared chicken pieces, broccoli, red bell peppers, and snap peas onto the baking sheet in a single layer. Try not to overcrowd the pan. If you have too much, it’s better to use two pans so everything roasts instead of steams. Season generously with salt and pepper.
Now, take about half of that delicious sauce you made and drizzle it over the chicken and vegetables. Use tongs or your clean hands to toss everything together, making sure each piece is lightly coated. Reserve the other half of the sauce for later. This is a key step for building flavor.
Place the baking sheet in your preheated oven and bake for about 20 minutes. About halfway through, at the 10 minute mark, take the pan out and give everything a good toss. This helps everything cook evenly and get nicely browned. Pop it back in the oven to finish cooking.
Step 4: Garnish and Serve
You’ll know it’s done when the vegetables are tender crisp and the chicken is cooked through. The internal temperature of the chicken should reach 165 degrees F. Once it’s out of the oven, drizzle the remaining sauce all over the top. This adds a fresh layer of flavor that really makes the dish pop.
For the final touch, sprinkle on some sesame seeds and freshly sliced green onions. This not only adds flavor and texture but also makes the dish look so pretty and appetizing. Serve it hot over a bed of brown rice or quinoa for a complete and wholesome meal. This is truly one of the best Healthy Dinner Ideas for any night of the week.
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. First, allow the chicken and vegetables to cool down completely to room temperature. This is important to prevent condensation from making things soggy when you store it.
Once cooled, transfer everything to an airtight container. It will keep well in the refrigerator for up to 3 or 4 days. This makes it a great option for meal prep. You can cook once and have a delicious lunch or another one of your Healthy Dinner Recipes ready to go for the next day.
When you’re ready to reheat, you can use a microwave for a quick option. Or, for best results, warm it up in a skillet on the stovetop over medium heat until heated through. This helps the veggies regain some of their texture.
Tips
Want to customize this dish? Go for it! This is one of those fantastic Clean Eating Recipes that is easy to adapt. You could add other vegetables like carrots, zucchini, or onions. Just be sure to cut harder vegetables like carrots into smaller pieces so they cook in the same amount of time.
Don’t be afraid to adjust the sauce to your liking. If you prefer things a little spicier, add a pinch of red pepper flakes or a dash of sriracha. If you like it sweeter, a little extra honey will do the trick. Cooking is all about making it your own.
For the best results, don’t overcrowd your baking sheet. Giving the ingredients space allows them to roast properly and get those nice caramelized edges. If you spread everything out, the hot air can circulate, which is key. This is one of the most important tips for great sheet pan Healthy Dinner Recipes.
To save time on busy weeknights, you can do some prep work in advance. Chop your vegetables and chicken and store them in separate containers in the fridge. You can also make the sauce ahead of time. When it’s time to cook, you just have to assemble and bake. These are some of my favorite Quick Dinner Ideas to stay ahead.
Conclusion
So there you have it. A simple, delicious, and satisfying meal that checks all the boxes. It’s a wonderful example of how Healthy Dinner Recipes can be full of flavor without requiring hours in the kitchen or a mountain of dishes. It is a recipe you will come back to again and again.
Whether you’re new to cooking or just looking for more straightforward Healthy Dinner Ideas, this sheet pan sesame chicken and veggies is a great choice. I hope you and your family enjoy it as much as I do. Happy cooking!
FAQ
Can I Make This Recipe Vegetarian?
Absolutely. To make this one of your go to vegetarian Healthy Dinner Recipes, simply swap the chicken for a plant based protein. A block of firm tofu, pressed and cut into cubes, works wonderfully. You could also use a can of chickpeas, just rinse and dry them before adding to the pan.
Is This Recipe Gluten Free?
Yes, it can easily be made gluten free. The only ingredient you need to watch is the soy sauce. To make it gluten free, use tamari or coconut aminos instead of regular soy sauce. They provide a similar savory flavor and are widely available in most grocery stores.
Can I Use Frozen Vegetables?
You can, but it requires a little extra care. Frozen vegetables release more water as they cook, which can make the final dish a bit watery. For best results, thaw the vegetables completely and pat them very dry with a paper towel before adding them to the baking sheet. This will help them roast instead of steam.
How Do I Know When The Chicken Is Cooked?
The most reliable way to check if chicken is cooked through is with a meat thermometer. The internal temperature should be 165 degrees F. If you don’t have one, you can cut into the largest piece of chicken. The juices should run clear, and the inside should be white with no pink remaining.
Sheet Pan Sesame Chicken and Veggies
This easy sheet pan sesame chicken and veggies recipe is packed with flavor, loaded with colorful vegetables, and comes together on a single pan for simple preparation and even easier cleanup. It’s a satisfying and healthy dinner for any night.
Requirements
Ingredients
Instructions
- Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying it with cooking oil or lining it with parchment paper. Cut chicken into uniform 1-inch pieces. Chop broccoli into bite-sized florets and red bell peppers into chunks.
- In a small saucepan, combine soy sauce, sweet chili sauce, honey, minced garlic, and grated ginger. Stir well. Bring the mixture to a gentle boil over medium heat, then reduce to low and simmer, whisking occasionally, until thickened enough to coat the back of a spoon. Remove from heat.
- Spread chicken pieces, broccoli, red bell peppers, and snap peas onto the baking sheet in a single layer. Season generously with salt and pepper. Drizzle about half of the prepared sauce over the chicken and vegetables and toss to coat. Reserve the remaining sauce.
- Bake for 20 minutes, tossing halfway through (at the 10-minute mark), until vegetables are tender-crisp and chicken is cooked through (internal temperature of 165 degrees F).
- Once out of the oven, drizzle the remaining sauce over the top. Garnish with sesame seeds and freshly sliced green onions. Serve hot over brown rice or quinoa, if desired. The most reliable way to check if chicken is cooked through is with a meat thermometer.
Notes
Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat in a microwave or skillet.
Customize by adding other vegetables like carrots, zucchini, or onions (cut harder vegetables smaller for even cooking).
Adjust sauce spice (red pepper flakes, sriracha) or sweetness (extra honey) to your preference.
Avoid overcrowding the baking sheet to ensure proper roasting and caramelization; use two pans if necessary.
For busy weeknights, chop vegetables and chicken and make the sauce ahead of time.
Nutrition
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