Sheet Pan Sesame Chicken

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PREP: 10 minutes

COOK: 25 minutes

Dairy-Free, Nut-Free, Egg-Free, Gluten-Free


1/4 cup
2 tbsp
sweet Thai chili sauce
1 tbsp
sesame oil
garlic cloves, minced
1 tsp
grated fresh ginger
boneless skinless chicken breasts, cut into 1 inch cubes
4 cups
broccoli florets
1 cup
snap peas
red bell pepper, diced
green onions, sliced
1 tbsp
sesame seeds


Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.

In a small bowl, whisk together the tamari, sweet Thai chili sauce, sesame oil, garlic, and ginger.

In a large bowl, combine the broccoli, snap peas, bell pepper, chicken, and two-thirds of the sauce. Toss until everything is well coated.

Transfer the mixture onto the baking sheet. Bake until vegetables are tender and the chicken is cooked through, between 20 and 25 minutes.

Serve immediately topped with green onion and sesame seeds or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)238
Total Fat (g)8
Saturated fat (g)1
Trans fat (g)0
Cholesterol (mg)72
Sodium (mg)1157
Total Carbohydrate (g)14
Dietary Fiber (g)4
Total Sugars (g)7
Added Sugars (g)0
Protein (g)27
Vitamin D (mg)0
Calcium (mg)75
Iron (mg)2
Potassium (mg)699