Sheet-Pan Sesame Chicken with Broccoli
A comforting and easy meal that combines succulent chicken and tender broccoli in a sweet and savory sesame sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 lbs Chicken Breasts Feel free to use thighs for a richer flavor.
- 2 cups Broccoli florets Use green beans or bell peppers for a different touch.
Marinade
- 2 tablespoons Sesame Oil Can be substituted with olive oil.
- ¼ cup Soy Sauce Use low-sodium if preferred.
- 2 tablespoons Honey Maple syrup works as a great alternative.
- 3 cloves Garlic, minced Shallots can replace garlic if needed.
Garnish
- 2 tablespoons Sesame Seeds Slivered almonds or crushed peanuts can be used for variation.
- 2 Green Onions, sliced Cilantro can be used for a different flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together soy sauce, honey, sesame oil, and minced garlic. Add the chicken and marinate for about 10 minutes.
- Line a large rimmed baking sheet with parchment paper.
- Spread the broccoli florets onto the sheet pan and drizzle with sesame oil, salt, and pepper. Toss lightly.
Cooking
- Arrange the marinated chicken on the same sheet pan, pouring any extra marinade over it.
- Bake for approximately 25 minutes, or until the chicken is cooked through and the broccoli is tender-crisp. Toss halfway through cooking.
Serving
- Let the dish rest for a few minutes after removing from the oven. Sprinkle with sesame seeds and sliced green onions before serving.
Notes
Feel free to add crushed red pepper flakes or sriracha for spice. Serve over jasmine rice or quinoa for a complete meal. Leftovers can be stored in an airtight container for up to three days in the refrigerator, or frozen for up to three months.