SHEET PAN SESAME CHICKEN WITH VEGGIES
Sheet Pan
Sesame Chicken and Veggies - I've made a gluten free, dairy free chicken dinner
all done on one pan and I'm. So EXCITED about it! New fave weeknight recipe:
sheet pan sesame chicken with veggies.
I'm back at
it again with sheet pan dinner since they are truly my go-to weeknight feast
and are complete lifelines when things get riotous and occupied with during the
week! I realize that the greater part of you can relate, particularly those
that have children, so having the accommodation of tossing a total dinner all
on one pan unquestionably makes life considerably more endurable.
Simple clean
up, scrumptious flavor and such a large number of extras that you won't have to
stress over what to have for lunch the following day!
I'm certain
you would all be able to think about why I'm fixated on this dish.
OK however
genuinely, here are some different motivations to adore this sheet pan sesame
chicken (although one pan is a very strong one is it not?
First,
it's a full dinner with no gluten OR dairy! Rather than ordinary rice, I
utilized cauliflower pearls and I sincerely didn't miss the rice.
Second, a
light yet soo tasty sesame sauce.
Third, TONS
of veggies! We got broccoli, chime pepper, carrots, and snap peas (in addition
to that cauliflower).
INGREDIENTS:
- Optional toppings: sesame seeds and green onions
- 2 medium red bell peppers, cut into chunks
- 1 cup snap peas
- 1 large head of broccoli, chopped (about 2 cups)
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and pepper, to taste
For the sauce:
- 2 cloves garlic
- 1 tsp. fresh ginger
- 1/4 cup lower-sodium soy sauce
- 1 Tbsp sweet chili sauce
- 2 Tbsp honey
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!
Inspired by yellowblissroad.com
