Sheet Pan Sesame Chicken and Veggies

in a delicious Asian-inspired sauce
In a delicious Asian-inspired sauce
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For sauce:
1/4 cup Soy sauce low-sodium
1 tbsp Sweet chili sauce
2 tbsp Honey
2 cloves Garlic minced
1 tsp Fresh ginger minced
For chicken and veggies:
Cooking spray
1 lb Chicken Breast boneless skinless, cut into 1-inch pieces
1 head Broccoli large, chopped, about 2 cups
2 Red bell pepper medium, cut into chunks
1 cup Green peas
Salt to taste
Black pepper to taste
Sesame seeds
Green onion

Nutritional information

  • Dairy-Free Recipes
  • Low Cholesterol Recipes
  • Spicy Recipes
    • For sauce:

    • For chicken and veggies:

    Sheet Pan Sesame Chicken and Veggies


    If you’re looking for a new effortless weeknight dinner, this recipe for Sheet Pan Sesame Chicken and Veggies has you covered. It is quick to make and so delicious. Ready in 30 minutes flat, this easy weeknight dinner recipe is sure to become a hit in your house. It features tender chicken breasts, oven-roasted broccoli, bell peppers, and snap peas in a delicious Asian-inspired sauce. Flavorful and satisfying! A crisp green salad is a great accompaniment, but if you want a hefty meal, serve it on top of a brown rice or quinoa bowl.

    Start with the sauce. Combine the ingredients in a small saucepan and simmer until the sauce is thick and bubbly, about 5 minutes. Spread the chopped chicken and veggies on a sheet pan, season with salt and black pepper, and drizzle half the sauce over. Toss to coat well and bake. Once the chicken and veggies are out of the oven, drizzle the remaining sauce over the top. Serve sprinkled with sesame seeds and chopped green onions. Enjoy! 

    To make the Sheet Pan Sesame Chicken and Veggies, you will need the following ingredients:

    Ingridiens for Sheet Pan Sesame Chicken and Veggies

    Steps to make Sheet Pan Sesame Chicken and Veggies


    Heat oven


    Preheat the oven to 400 °F.


    Make sauce


    In a small saucepan on medium heat, add ¼ cup low-sodium soy sauce, 1 tablespoon sweet chili sauce, 2 tablespoons honey, 2 minced garlic cloves, 1 teaspoon minced fresh ginger and bring to a boil. Reduce the heat to a simmer and cook the sauce, whisking occasionally, until thick and bubbly. Remove from the heat.


    Arrange chicken and vegetables on sheet pan


    Spread the chicken breast pieces, chopped broccoli, chopped red bell peppers, and 1 cup green peas on a sheet pan sprayed with cooking spray. Season with salt and black pepper to taste. Drizzle half the sauce over the chicken and veggies (reserving the other half for serving) and toss to coat.




    Bake in the oven for about 20 minutes, tossing halfway through, until the veggies are tender and the chicken is cooked through.



    Drizzle the remaining sauce over the baked chicken and veggies and sprinkle with sesame seeds and green onions.



    Serve immediately over quinoa or brown rice if you wish. Enjoy!

    Get out your sheet pan and make this Sheet Pan Sesame Chicken and Veggies that combines chicken breasts and vegetables in an exquisite Asian-inspired sauce. It’s a glorious one-pot weeknight dinner that the whole family will love. Made it? Let us know in the comments below!

    Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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    This recipe is easy, healthy, and perfect for meal prep! Thanks!

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