Sheet Pan Sesame Chicken and Vegetables

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

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)

2 tbsp rice vinegar

2 tsp sesame oil

1/4 cup soy sauce

3 tbsp honey

1 tbsp sriracha sauce

3 coves garlic (pressed)

1 inch fresh ginger (grated)

1 tsp crushed red pepper flakes

sesame seeds

2 green onions (sliced)

Directions

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 1/2 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 1/4 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.

Nutrition

• Calories: 402 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.01 g
• Cholesterol: 73 mg
• Sodium: 1035 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 3 g
• Total Sugars: 17 g
• Protein: 30 g