Sheet Pan Sesame Chicken and Veggies

Imagine the aroma of ginger, garlic, and toasted sesame filling your kitchen as your Sheet Pan Sesame Chicken and Veggies crisps to perfection in the oven. This one-pan wonder transforms ordinary chicken and vegetables into a caramelized, Asian-inspired feast that’s both satisfying and simple. The magic happens when the sweet and savory sesame sauce coats every morsel, creating a restaurant-quality dish right in your home kitchen. You’ll learn how to achieve perfectly tender chicken alongside vibrant, roasted vegetables—all on a single sheet pan for minimal cleanup and maximum flavor.

Why You’ll Love This Recipe

This Sheet Pan Sesame Chicken and Veggies recipe will quickly become a weeknight favorite for so many reasons. First, it’s incredibly convenient—everything cooks together on one pan, meaning less mess and fewer dishes to wash afterward. The contrast of textures is truly outstanding: juicy chicken pieces with caramelized edges alongside vegetables that maintain their crisp-tender bite.

The sesame sauce creates a beautiful glaze that coats everything with a perfect balance of sweet, savory, and nutty flavors. Each bite delivers a harmonious combination of protein, vegetables, and Asian-inspired seasonings that will satisfy even picky eaters.

What makes this dish particularly special is its versatility. You can customize the vegetable mix based on what’s in season or what you have on hand. Plus, prep time is minimal—just chop, toss, and let the oven do the work. In about 30 minutes, you’ll have a complete, nutritious meal that looks and tastes like you spent hours in the kitchen.

Ingredients

For the Sheet Pan Sesame Chicken and Veggies, you’ll need:

• 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 2 cups (200g) broccoli florets
• 1 medium zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 3 tablespoons (45ml) olive oil, divided
• Salt and pepper to taste

For the sesame sauce:
• ¼ cup (60ml) low-sodium soy sauce
• 2 tablespoons (30ml) honey
• 1 tablespoon (15ml) rice vinegar
• 2 tablespoons (30ml) sesame oil
• 3 cloves garlic, minced
• 1 tablespoon (15g) fresh ginger, grated
• 2 tablespoons (18g) sesame seeds, plus more for garnish
• 2 green onions, thinly sliced, for garnish

The fresh ginger adds an aromatic warmth, while the combination of honey and soy sauce creates that perfect sweet-savory balance that makes Asian-inspired chicken so irresistible.

Pro Tips

To elevate your Sheet Pan Sesame Chicken and Veggies from good to exceptional, follow these professional cooking techniques:

First, ensure proper spacing on your sheet pan. Overcrowding is the enemy of crispy edges and caramelization. If necessary, use two pans rather than cramming everything onto one. When ingredients have room to breathe, they roast rather than steam, resulting in better texture and more developed flavors.

Second, cut your chicken and vegetables to similar sizes. This ensures even cooking throughout the dish. Chicken pieces should be about 1-inch cubes, and vegetables should be cut to comparable dimensions. This simple step prevents some ingredients from burning while others remain undercooked.

Finally, master the two-stage roasting process. Start by roasting the chicken and heartier vegetables (like broccoli and onions) first, then add quicker-cooking vegetables (like bell peppers and zucchini) halfway through. This technique ensures that each component is perfectly cooked—no mushy zucchini or undercooked chicken. For an extra flavor boost, reserve some of the sesame sauce to brush on during the last few minutes of cooking, creating a delicious glaze that will caramelize beautifully.

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup. This high temperature will help achieve those delicious caramelized edges on your Sheet Pan Sesame Chicken and Veggies.

Step 2: In a small bowl, whisk together all the sesame sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and sesame seeds. The sauce should look glossy and well-combined. Set aside about ¼ cup to use later for brushing.

Step 3: In a large bowl, toss the chicken pieces with 1½ tablespoons of olive oil, salt, and pepper until evenly coated. Transfer to one side of the prepared baking sheet, spreading the pieces out so they’re not touching one another. This spacing ensures proper browning rather than steaming.

Step 4: In the same bowl, combine the broccoli florets and red onion wedges with 1 tablespoon of olive oil, salt, and pepper. Arrange these on the baking sheet next to the chicken, still maintaining space between ingredients. Place the sheet pan in the oven and bake for 10 minutes.

Step 5: While the first ingredients are roasting, toss the bell peppers and zucchini with the remaining olive oil, salt, and pepper in your mixing bowl. After the initial 10 minutes of baking, remove the sheet pan from the oven and add these quicker-cooking vegetables to any available space.

Step 6: Drizzle half of your reserved sesame sauce over everything, then return the pan to the oven for another 10-15 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F/74°C) and the vegetables are tender with slightly crisp edges.

Step 7: Once done, remove from the oven and immediately drizzle the remaining sauce over everything. Sprinkle with additional sesame seeds and the sliced green onions while still hot. The residual heat will help the sauce cling beautifully to all components, creating a glossy finish.

Step 8: Let the dish rest for about 2 minutes before serving. This brief resting period allows the flavors to settle and the sauce to thicken slightly, making each bite even more delicious.

Variations

The beauty of Sheet Pan Sesame Chicken and Veggies lies in its adaptability. Here are some popular variations to keep this recipe exciting meal after meal:

For a spicy kick, add 1-2 teaspoons of sriracha or sambal oelek to the sesame sauce. The heat balances beautifully with the sweet honey and rich sesame flavors, creating a more complex taste profile that spice lovers will appreciate.

Make it vegetarian by substituting the chicken with firm tofu or tempeh. Press the tofu to remove excess moisture, then cut into cubes and proceed with the recipe as written. The sesame sauce works wonderfully with these plant-based proteins, and you’ll still get that satisfying texture contrast.

For a low-carb option, replace the sweet elements in the sauce with a sugar-free alternative and add more low-carb vegetables like cauliflower, mushrooms, or snap peas. This variation maintains all the flavor while reducing carbohydrates, making it perfect for those following keto or low-carb eating plans. The veggie-forward approach creates an equally satisfying meal that’s packed with nutrition.

Storage and Serving

Sheet Pan Sesame Chicken and Veggies makes excellent leftovers that maintain their flavor and texture. Store any remaining portions in an airtight container in the refrigerator for up to 3 days. For best results when reheating, use an oven or toaster oven at 350°F for 10 minutes rather than microwaving, which can make the vegetables soggy.

Serve this vibrant dish over steamed jasmine rice or brown rice to soak up the delicious sesame sauce. For a lower-carb alternative, cauliflower rice works beautifully and adds an extra serving of vegetables.

For a complete meal presentation, arrange the chicken and vegetables over the rice of your choice, then drizzle with any remaining sauce from the sheet pan. Garnish with additional sliced green onions, sesame seeds, and a small wedge of lime for brightness. This colorful presentation makes it perfect for both family dinners and casual entertaining.

For meal prep purposes, portion the dish into individual containers with rice on the bottom and the chicken veggie mixture on top, allowing for quick and easy lunches throughout the week.

FAQs

Can I make this recipe ahead of time?
You can prep all the components up to 24 hours in advance. Cut the chicken and vegetables, and mix the sauce separately. Store everything in the refrigerator, then combine and bake when ready to cook.

What other vegetables work well in this sheet pan meal?
Snow peas, mushrooms, carrots, cauliflower, and brussels sprouts all work wonderfully. Just adjust cooking times accordingly—harder vegetables should go in earlier, tender ones later.

Is this recipe gluten-free?
To make this gluten-free, simply substitute regular soy sauce with tamari or coconut aminos. All other ingredients in the Sheet Pan Sesame Chicken and Veggies are naturally gluten-free.

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully and often result in juicier meat. Keep the size consistent and note that thighs may need an extra 2-3 minutes of cooking time.

How can I tell when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and has no pink remaining in the center. If you don’t have a meat thermometer, cut into a larger piece—it should be opaque throughout.

Conclusion

This Sheet Pan Sesame Chicken and Veggies is comfort food at its finest — a perfect balance of protein, vegetables, and irresistible Asian flavors that come together effortlessly on a single pan. It’s the kind of dish that solves the weeknight dinner dilemma while still feeling special enough for a weekend meal. The combination of tender chicken, perfectly roasted vegetables, and that sticky-sweet sesame sauce creates a meal that satisfies both your hunger and your desire for something that tastes like it came from your favorite restaurant. Whether you’re feeding a family or meal prepping for the week ahead, this versatile recipe proves that delicious, nutritious cooking doesn’t have to be complicated or time-consuming.

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