Sheet Pan Sesame Chicken and Veggies
Sheet Pan Sesame Chicken and Veggies is a simple and tasty meal that brings together tender, juicy chicken pieces with crunchy, colorful vegetables all coated in a flavorful sesame sauce.…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Sheet Pan Sesame Chicken and Veggies is a simple and tasty meal that brings together tender, juicy chicken pieces with crunchy, colorful vegetables all coated in a flavorful sesame sauce. This dish is great because everything cooks together on one pan, making cleanup a breeze and the flavors meld beautifully as they roast.
I love making this recipe on busy weeknights when I want something quick but still satisfying. The sesame sauce gives it a nice touch of sweetness and nuttiness that everyone in my family really enjoys. Plus, roasting the veggies alongside the chicken helps everything get perfectly caramelized without extra effort.
My favorite way to serve this is over a bed of steamed rice or noodles to soak up all the tasty sauce. Sometimes I add a sprinkle of sesame seeds and a little green onion on top for extra crunch and freshness. It’s a colorful, wholesome meal that feels special but is so easy to put together—perfect for feeding a hungry crowd or just treating yourself to a yummy dinner at home.
Key Ingredients & Substitutions
Chicken breasts: Using boneless skinless chicken breasts keeps this dish lean and quick to cook. You can switch to thighs if you prefer juicier meat, but cook time might differ slightly.
Vegetables: Broccoli, green beans, zucchini, bell peppers, and carrots give this dish bright colors and a variety of textures. Feel free to swap in whatever veggies you have, like snap peas or cauliflower.
Sesame sauce: The combo of soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger gives a deep umami flavor with a little sweetness. To keep it vegan, use maple syrup instead of honey.
Sesame seeds & green onions: These add a nice crunch and fresh bite at the end. Toast sesame seeds lightly for extra flavor if you like.
How Do You Make Sure the Chicken Stays Juicy and the Veggies Roast Perfectly?
Cooking different ingredients evenly on one sheet pan can be tricky. Here’s how:
- Cut chicken into bite-sized pieces for fast, even cooking.
- Chop vegetables into similar sizes so they roast evenly together.
- Toss everything with oil, salt, and pepper to help caramelize and prevent sticking.
- Spread ingredients in a single layer—crowding the pan causes steaming instead of roasting.
- Roast at a high temperature (425°F) to get caramelized edges while keeping chicken tender.
- Use a meat thermometer if unsure; chicken is safe at 165°F inside.
Equipment You’ll Need
- Large sheet pan – perfect for roasting chicken and vegetables all at once with even heat.
- Parchment paper or silicone baking mat – makes cleanup easy and prevents sticking.
- Large mixing bowl – helps you toss chicken and veggies evenly with oil and seasoning.
- Small saucepan – for gently simmering and thickening the sesame sauce.
- Whisk – to blend sauce ingredients smoothly without lumps.
- Tongs or spatula – great for tossing the roasted ingredients with the sauce evenly.
Flavor Variations & Add-Ins
- Swap chicken for tofu or tempeh for a vegetarian version that absorbs the sauce well.
- Add sliced mushrooms or snap peas for extra veggie variety and a fresh crunch.
- Try using a splash of lime juice in the sauce for a tangy twist that brightens flavors.
- Sprinkle crushed red pepper flakes to add a little heat when you want a spicier meal.
How to Make Sheet Pan Sesame Chicken and Veggies
Ingredients You’ll Need:
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup green beans, trimmed
- 1 cup baby zucchini, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 large carrots, peeled and sliced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp sesame seeds
- 2 green onions, thinly sliced (for garnish)
For the Sesame Sauce:
- 1/4 cup soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp cornstarch mixed with 1 tbsp water (optional for thickening)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to roast in the oven. Overall, you can have a delicious and healthy meal ready in around 30-35 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Sheet Pan:
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Toss the Chicken and Vegetables:
In a large mixing bowl, combine the chicken pieces with broccoli, green beans, zucchini, bell peppers, and carrots. Drizzle olive oil over everything, add salt and pepper to taste, and toss well to coat evenly.
3. Roast the Chicken and Veggies:
Spread the chicken and vegetable mixture evenly on the prepared sheet pan in a single layer. Roast in the oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender with some caramelized edges.
4. Make the Sesame Sauce:
While the chicken and veggies are roasting, prepare the sauce. In a small saucepan over medium heat, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger. Bring it to a gentle simmer.
If you want the sauce thicker, mix the cornstarch with water to create a slurry, then stir it into the sauce. Cook for 1-2 minutes until thickened, then remove from heat.
5. Combine and Garnish:
When the chicken and vegetables are done roasting, drizzle the sesame sauce on top. Toss everything gently to coat it evenly in the sauce.
Sprinkle with sesame seeds and sliced green onions for a fresh finish. Serve warm, either on its own or over steamed rice or noodles for a fuller meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to fully thaw them in the refrigerator overnight before cutting and cooking. This ensures even cooking and food safety.
Can I Substitute the Vegetables?
Absolutely! Feel free to swap in any veggies you have on hand like snap peas, mushrooms, or cauliflower. Just try to keep the pieces similarly sized to cook evenly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water or extra sauce if needed.
Can I Make the Sesame Sauce Ahead of Time?
Yes! You can prepare the sauce up to 2 days in advance and store it in the fridge. Reheat it gently on the stove before drizzling over the chicken and veggies.