Sheet Pan Sesame Chicken and Vegetables
This sheet pan sesame chicken and veggies is the ultimate easy weeknight meal or meal prep lunch idea! It's packed with lean protein, nutritious vegetables, full of flavour and it comes together in less than 30 minutes!
Servings: 4 servings
Ingredients
- 1 pound chicken breast boneless, skinless
- 3 medium red bell peppers or vegetable of choice, sliced
- 1 cup uncooked rice or quinoa cooked accoridng to package instructions
Marinade
- 2 tablespoon rice vinegar
- 2 teaspoon sesame oil
- ¼ cup soy sauce
- 3 tablespoon honey
- 1 tablespoon sriracha sauce
- 3 coves garlic pressed
- 1 inch fresh ginger grated
- 1 teaspoon crushed red pepper flakes
Toppings
- sesame seeds
- 2 green onions sliced
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Slice your chicken breasts into bite sized pieces. Add your chicken and ½ of the marinade to a large bowl and toss to coat. Allow chicken to marinade for ideally 2 hours however if you are . in a time crunch a few minutes will still be fine! Place the chicken on one side of the prepared baking sheet. Add the sliced vegetables to the other side of the pan and toss with ¼ of the remaining marinade. Bake for about 12 minutes. Toss the vegetables, flip the chicken and return to the oven another 3-5 minutes, until the chicken is cooked through.
- Meanwhile, cook your rice or quinoa according to package instructions and slice your green onions.
- Once the chicken and vegetables are cooked, portion our your meals, top with the remaining marinade and sprinkle with sesame seeds and sliced green onions.
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Calories: 402kcal | Carbohydrates: 57g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1035mg | Potassium: 732mg | Fiber: 3g | Sugar: 17g | Vitamin A: 2894IU | Vitamin C: 120mg | Calcium: 35mg | Iron: 2mg
Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!
