Sheet Pan Sesame Chicken with Roasted Vegetables

This Sheet Pan Sesame Chicken and Veggies is an ideal weeknight dinner: healthy, flavorful, and cooked entirely on one pan in under 30 minutes. It’s also perfect for Sunday meal prep and reheats beautifully for quick lunches or dinners during the week.

I love sheet pan dinners for their simplicity and minimal cleanup. This sesame chicken version combines lean protein with crisp vegetables and a quick, five-ingredient sauce that brings big flavor without a lot of fuss. It’s flexible too—swap or add vegetables based on what’s in your fridge, and use chicken thighs instead of breasts if preferred.

Why You’ll Love This

• A lighter take on Chinese-style takeout that still delivers bold flavor.
• All-in-one pan cooking means minimal prep and easy cleanup.
• Highly adaptable: use your favorite vegetables or whatever you have on hand.
• The sesame-style sauce is simple to make and easy to double for extra coating or for serving on rice.

Ingredients You’ll Need

• Chicken – about 1 lb (roughly 3 boneless, skinless chicken breasts) cut into 1-inch pieces. Boneless thighs can be used if you prefer.
• Vegetables – a mix of broccoli florets, red bell peppers, and snap peas was used here. Other good options: asparagus, green beans, Brussels sprouts, onions, carrots, cauliflower, zucchini, or mushrooms.
• Soy sauce – lower-sodium soy sauce is recommended to control saltiness. Coconut aminos can be substituted for a gluten-free option.
• Sweet chili sauce – adds a nice Asian-style sweet-heat to the sauce.
• Honey – balances the sauce with natural sweetness. Maple syrup or brown sugar can be substituted if needed.
• Garlic and ginger – fresh minced garlic and freshly grated ginger yield the best flavor. If fresh garlic isn’t available, about 1/4 teaspoon garlic powder can be used.
• Salt and pepper – to season the chicken and vegetables. Optional: add red pepper flakes or chili powder for more heat.
• Optional toppings – sliced green onions and sesame seeds for garnish.

How to Make Sesame Chicken and Veggies

1. Preheat the oven. Set the oven to 400°F (200°C).
2. Prepare the chicken and vegetables. Cut chicken into 1-inch pieces, chop broccoli into florets, and cut bell pepper into chunks.
3. Make the sauce. In a small saucepan over medium heat, combine 1/4 cup lower-sodium soy sauce, 1 tablespoon sweet chili sauce, 2 tablespoons honey, 2 cloves minced garlic, and 1 teaspoon freshly grated ginger. Bring to a boil, then reduce heat and simmer until thick and glossy, whisking occasionally. Remove from heat.
4. Toss and arrange. Spread the chicken and vegetables in a single layer on a parchment-lined or lightly greased sheet pan. Season with salt and pepper. Drizzle half of the sauce over the chicken and vegetables and toss to coat, reserving the remaining sauce for serving.
5. Bake. Roast in the preheated oven for about 20 minutes, tossing once halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
6. Finish and serve. Drizzle the reserved sauce over the roasted chicken and vegetables. Sprinkle with sesame seeds and sliced green onions. Serve over brown rice, quinoa, rice noodles, or cauliflower rice.

Sheet Pans and Alternatives

A large, sturdy sheet pan with a rim works best for this recipe so juices don’t spill in the oven. If you prefer, this dish can also be cooked on the stovetop as a quick stir-fry: brown the chicken in a skillet, set it aside, sauté the vegetables until tender, then return the chicken to the pan and add the sauce, cooking until bubbly and coated.

How to Serve

This sesame chicken and veggies are excellent over steamed white or brown rice, quinoa, or rice noodles. For a lower-carb option, serve over cauliflower rice. Jasmine or coconut rice both pair nicely with the sweet and savory sauce.

Prepping and Storage

Store leftovers in an airtight container in the refrigerator for 4 to 5 days. Reheated, the flavors often deepen, making this a great recipe for meal prep and quick dinners throughout the week.

Recipe Details

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4

Ingredients (Concise List)

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 large head broccoli, chopped (about 2 cups)
• 2 medium red bell peppers, cut into chunks
• 1 cup snap peas
• Salt and pepper, to taste
• Optional: 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 freshly grated ginger

Instructions (Concise)

1. Preheat oven to 400°F.
2. Make the sauce by heating soy sauce, sweet chili sauce, honey, garlic, and ginger until thick and bubbly; remove from heat.
3. Spread chicken and vegetables on a greased or parchment-lined sheet pan; season with salt and pepper. Drizzle half the sauce over the pan and toss to combine.
4. Bake about 20 minutes, tossing once, until chicken is cooked and vegetables are tender.
5. Drizzle with remaining sauce, sprinkle with sesame seeds and green onions, and serve over rice or quinoa.

Nutrition (Per Serving, Approx.)

Serving: about 1 3/4 cups | Calories: 294 kcal | Carbohydrates: 23 g | Protein: 39 g | Fat: 4.5 g | Fiber: 3.7 g | Sugar: 4.5 g | Sodium: 881.5 mg

If you try this recipe, enjoy the convenience and fresh flavors—it’s a simple way to get a satisfying, balanced meal on the table any night of the week.