SHEET PAN SESAME CHICKEN AND VEGGIES

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.

For this recipe I basically just tossed the chicken and veggies together on a baking sheet, seasoned with salt and pepper then drizzled everything with the sauce. THAT’S IT! Now if you like your veggies crunchier, I would cook the chicken first halfway through then add your veggies to the pan so that they won’t cook as long, but that’s completely up to you. Either way this dish will taste delicious!

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!

Serves: 4 Servings

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:

• ¼ cup lower-sodium soy sauce
• 1 Tbsp sweet chili sauce
• 2 Tbsp honey
• 2 cloves garlic
• 1 tsp. fresh ginger

INSTRUCTIONS

Get the full instruction @ eatyourselfskinny.com 

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