I'm back at it again with sheet dish dinners since they are truly my go-to weeknight feast and are complete lifelines when things get frenzied and caught up with during the week! I realize that the vast majority of you can relate, particularly those that have children, so having the accommodation of tossing a total supper all on one container certainly makes life significantly more tolerable. Simple tidy up, scrumptious flavor thus numerous remains that you won't have to stress over what to have for lunch the following day!
This Sheet Pan Sesame Chicken and Veggies is one of my top choices since it's an a lot more advantageous adaptation of "take-out" that has a large portion of the calories, however ALL the flavor!
You can without much of a stretch prep this the day preceding also by slashing up the entirety of your veggies and marinating the chicken, yet on the off chance that this is a very late recipe you chose to put together when there's no other option at that point that is alright as well. Planning time takes only a couple of minutes and the sauce just requires 5 straightforward fixings so it truly is that simple! At that point simply hurl everything together on the dish and you are a great idea to go.
For this recipe I fundamentally just hurled the chicken and veggies together on a heating sheet, prepared with salt and pepper at that point showered everything with the sauce. THAT'S IT! Presently in the event that you like your veggies crunchier, I would cook the chicken first part of the way through then add your veggies to the container with the goal that they won't cook as long, yet that is totally up to you. Whichever way this dish will taste flavorful!
Also try our recipe Honey Sesame Chicken
This Sheet Pan Sesame Chicken and Veggies makes the ideal weeknight supper that is solid, flavorful and effectively made all on one container in less than 30 minutes!
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
- 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!
Read more our recipe : Zucchini Pizza Bites
For more detail : https://bit.ly/2Vm8oKS
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