Description
This sheet pan dinner is what weeknight dreams are made of: minimal prep, maximum flavor, and only ONE pan to wash! The sticky-sweet sesame sauce will have everyone fighting for seconds.
Ingredients
Scale
- 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
- 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
Instructions
- Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sesame seeds. Set aside ¼ cup for later use.
- Toss chicken pieces with 1½ tablespoons olive oil, salt, and pepper. Spread on one side of the prepared baking sheet.
- Combine broccoli and red onion with 1 tablespoon olive oil, salt, and pepper. Arrange next to chicken on the sheet pan. Bake for 10 minutes.
- Meanwhile, toss bell peppers and zucchini with remaining olive oil, salt, and pepper. After the initial 10 minutes, add these vegetables to the pan.
- Drizzle half of the reserved sauce over everything and return to the oven for 10-15 minutes, until chicken reaches 165°F (74°C) and vegetables are tender.
- Remove from oven and immediately drizzle with remaining sauce. Sprinkle with additional sesame seeds and green onions.
- Allow to rest for 2 minutes before serving over rice or your preferred base.