Tracking PixelThis Sheet Pan Sesame Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  

This Sheet Pan Sesame Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  
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Yes I’m back at it again with sheet pan meals because they are literally my go-to weeknight meal and are total lifesavers when things get hectic and busy during the week!  I know that most of you can relate, especially those that have kids, so having the convenience of throwing a complete dinner all on one pan definitely makes life much more bearable.  Easy clean up, delicious flavor and so many leftovers that you won’t even need to worry about what to eat for lunch the next day!

This Sheet Pan Sesame Chicken and Veggies is one of my favorites because it’s a much healthier version of “take-out” that has half the calories, but ALL the flavor!  You can easily prep this the day before too by chopping up all your veggies and marinating the chicken, but if this is a last minute recipe you decided to throw together in a pinch then that’s okay too.  Prep time takes just a few minutes and the sauce only requires 5 simple ingredients so it really is that easy!  Then just toss everything together on the pan and you are good to go.

This Sheet Pan Sesame Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  

Ingredients You’ll Need

  • chicken – you’ll need about 3 boneless skinless chicken breasts cut into 1-inch pieces, but you could use boneless chicken thighs if you prefer
  • veggies – I used a combination of broccoli florets, red bell peppers, and snap peas, but feel free to use whatever veggies you’d like such as asparagus, green beans, brussels sprouts, onions, carrots, cauliflower, sliced zucchini, or mushrooms.
  • soy sauce – I always use lower sodium soy sauce as I personally think regular soy sauce is just too salty for my taste, but feel free to use what you have on hand! You can also swap the soy sauce with coconut aminos to make this gluten-free.
  • sweet chili sauce – I love the Asian flavor this adds to the sauce!
  • honey – this adds a little sweetness without using refined sugars to balance out all the spice, but feel free to swap the honey with maple syrup or other natural sweetener.  You could also use brown sugar if that’s all you have on hand.
  • garlic + ginger – fresh garlic and fresh ginger are definitely best in this dish!
  • salt + pepper – seasons the chicken and veggies.
  • optional toppings – green onions and sesame seeds
This Sheet Pan Sesame Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  

How to Make Sesame Chicken and Veggies

  1. Prepare chicken and veggies. Slice the chicken breasts into 1/2-inch strips, chop the head of broccoli into florets, and slice the bell peppers.
  2. Make the sauce. In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly.
  3. Toss together. Spread the chicken and vegetables out on a large sheet pan sprayed with cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later in a small bowl) and toss to combine.
  4. Bake. Place the sheet pan in the oven and bake for about 20 minutes, tossing everything halfway through, and continue cooking until veggies are tender and chicken is cooked through.
  5. Serve and enjoy! Drizzle the remaining sauce over top of the chicken and veggies and sprinkle with green onions and sesame seeds. Serve over brown rice or quinoa and enjoy!

You could also easily make this meal into a delicious stir fry! Simply cook the chicken in a hot skillet drizzled with oil for about 5 minutes, remove from pan then sauté the veggies for an additional 4 to 5 minutes. Add the chicken back to the pan, toss with the sauce until nice and bubbly and enjoy!

Sheet Pans that I Love to Use!

Also I get a lot of questions about what pans I use for my sheet meals and I’ve found these pans to be fantastic!  They are nice and big with extra thickness for durability as well as deep so they can hold a lot of stuff.  I also think the price point is super reasonable as well for this quality!

This Sheet Pan Sesame Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  

Prepping and Storage

This sesame chicken and veggies will last up to 4 to 5 days in the fridge stored in a sealed, airtight container. Trust me when I say, this meal tastes even better the next day so it’s a great recipe for meal prep!

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Hope you all enjoy this Sheet Pan Sesame Chicken and if you love this as much as we do, please leave ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

4.80 from 35 votes

Sheet Pan Sesame Chicken and Veggies

This Sheet Pan Sesame Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients 

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

  • Preheat oven to 400 degrees F.
  • To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
  • Spread chicken and chopped veggies on a baking sheet sprayed with PAM cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
  • Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!

Nutrition

Serving: 13/4 cups | Calories: 294kcal | Carbohydrates: 23g | Protein: 39g | Fat: 4.5g | Saturated Fat: 1.2g | Sodium: 881.5mg | Fiber: 3.7g | Sugar: 4.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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210 Comments

  1. Mary says:

    does the nutritional information listed include the brown rice?

    1. Kelly says:

      No I’m sorry it doesn’t include the rice.

  2. Linda says:

    5 stars
    I made this for dinner tonight. I really like it. I might make extra sauce next time and I’m thinking it would be good over rice. Thanks for sharing this recipe.

  3. Lydia Wooten says:

    5 stars
    About how long should you cook the sauce? I have a habit of overcooking sauce and I wanted kind of an idea.

  4. Angela says:

    This is making the menu planning list for next week.

  5. Danyalle says:

    Can i use carrots as well?

    1. Kelly says:

      Definitely!

  6. Pam says:

    I’ve made this 3 times and the sauce is AMAZING! I use frozen stir fry veggies and they work just fine and I double the sauce.

  7. Tammy says:

    5 stars
    We love this recipe! I double the sauce…such a tasty sauce and add water chestnuts and toasted cashews. My 87 year old father says it’s his favorite meal!!!