Hello, food lovers! Are you in the mood for a delicious, healthy, and easy-to-make dinner that will please everyone at the table? Look no further because this One-Pan Sesame Chicken with Roasted Veggies is about to become your new go-to recipe. Whether you’re cooking for your family or just for yourself, this dish offers a perfect blend of flavors and textures that will leave you feeling satisfied and full of energy. Let’s dive into the details of this tasty dish!
Introduction
One-Pan Sesame Chicken with Roasted Veggies is a delightful, time-saving recipe that combines the savory taste of sesame chicken with the nutritious benefits of roasted vegetables. Originating from Asian-inspired cuisine, this dish takes the classic flavors of soy sauce, ginger, and garlic and pairs them with the simplicity of a sheet-pan meal. What’s more, the recipe is customizable to suit different dietary needs or preferences, making it a versatile addition to your weekly meal rotation.
I remember the first time I made this dish, I was in a rush and needed something quick yet flavorful. The result? A mouthwatering meal that required minimal cleanup and became an instant favorite in my household. The balance between the tender chicken, the crisp veggies, and the tangy-sweet sauce is simply unbeatable. Trust me, once you try this recipe, it will be a regular on your dinner table too!
Ingredients
To prepare this comforting One-Pan Sesame Chicken with Roasted Veggies, you’ll need:
- 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:
- 1/4 cup lower-sodium soy sauce
- 1 Tbsp sweet chili sauce
- 2 Tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
These ingredients come together to create a harmonious balance of savory and sweet flavors. Feel free to substitute any of the vegetables with your favorites, like carrots or zucchini. If you’re catering to a gluten-free diet, swap the soy sauce for tamari or coconut aminos.
How to Make One-Pan Sesame Chicken with Roasted Veggies
Follow these steps to create your own delicious One-Pan Sesame Chicken with Roasted Veggies:
- Preheat the oven to 400°F (200°C). Preparing your oven ahead of time ensures even cooking and perfect texture.
- Prepare the sauce: In a small saucepan, heat the soy sauce, sweet chili sauce, honey, garlic, and ginger over medium heat. Bring to a boil, then reduce the heat and let the sauce simmer. Whisk occasionally until the sauce thickens and becomes bubbly. Remove from heat and set aside.
- Arrange the chicken and vegetables: Spread the chicken pieces and chopped vegetables evenly on a baking sheet sprayed with cooking spray. Season with salt and pepper to taste. This ensures that each piece cooks evenly and absorbs the seasoning.
- Drizzle the sauce: Pour half of the prepared sauce over the chicken and vegetables, reserving the other half for later. Toss everything together to make sure the sauce coats every piece.
- Bake the dish: Place the baking sheet in the preheated oven and bake for about 20 minutes. Halfway through, toss the chicken and veggies to ensure even cooking. Continue baking until the vegetables are tender and the chicken is fully cooked.
- Finish with flavor: Once cooked, remove the baking sheet from the oven and drizzle the remaining sauce over the top. Sprinkle with sesame seeds and green onions as desired.
- Serve and enjoy: Serve the chicken and veggies over a bed of brown rice or quinoa for a complete meal.
This recipe is straightforward and yields a satisfying dish every time. The key is to monitor the chicken and vegetables closely to avoid overcooking. Remember, the sauce is what ties everything together, so don’t skimp on it!
Helpful Tips
- Cut the vegetables evenly: To ensure even cooking, chop all your vegetables into similar-sized pieces. This prevents some veggies from overcooking while others remain underdone.
- Marinate the chicken: For even more flavor, consider marinating the chicken in the sauce for 30 minutes before baking. This step is optional but can deepen the dish’s taste.
- Use parchment paper: Lining your baking sheet with parchment paper can make cleanup even easier, especially if you’re not a fan of scrubbing pans.
Cooking Tips
Cooking the perfect One-Pan Sesame Chicken with Roasted Veggies doesn’t require any special equipment, but a few tips can elevate your dish:
- Use a food processor to mince garlic and ginger quickly. This will save you time and ensure even distribution of flavors throughout the dish.
- Add a bit of crunch by sprinkling toasted sesame seeds on top just before serving. They add a nutty flavor and enhance the dish’s texture.
- Don’t overcrowd the pan: Make sure there’s enough space between the chicken and vegetables on the baking sheet. Overcrowding can lead to steaming rather than roasting, which could result in soggy vegetables.
Serving Suggestions
The One-Pan Sesame Chicken with Roasted Veggies is incredibly versatile when it comes to serving. Here are a few ideas to consider:
- Pair it with grains: Serve the chicken and veggies over brown rice, quinoa, or even cauliflower rice for a low-carb option.
- Add a side salad: A simple green salad with a light vinaigrette pairs well with this dish, adding a refreshing contrast to the rich, savory flavors.
- Accompany with a soup: For a fuller meal, start with a light broth-based soup like miso or clear chicken soup.
- Top with fresh herbs: A sprinkle of fresh cilantro or parsley can add a burst of freshness and a pop of color to your dish.
Nutritional Information
This One-Pan Sesame Chicken with Roasted Veggies is not only delicious but also packed with nutrients. Here’s a brief overview:
- Calories: 310 kcal
- Carbohydrates: 25g
- Protein: 28g
- Fat: 10g
- Saturated Fat: 2g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 550mg
- Potassium: 800mg
- Fiber: 4g
- Sugar: 10g
- Vitamin A: 35% of the Daily Value
- Vitamin C: 150% of the Daily Value
- Calcium: 6% of the Daily Value
- Iron: 10% of the Daily Value
Nutritional Information: The combination of chicken and a variety of vegetables provides a good balance of macronutrients. This meal is high in protein, which is great for muscle repair and growth, and the abundance of veggies offers a wealth of vitamins, particularly vitamins A and C, as well as dietary fiber.
Storage and Leftovers
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the dish even tastier the next day.
Reheat: Reheat the leftovers in the oven at 350°F for about 10 minutes or until heated through. Alternatively, you can use a microwave, but be sure to cover the dish to prevent drying out.
Creative leftover ideas: Leftovers can be transformed into a new meal! Toss the chicken and veggies with cooked noodles for a quick stir-fry, or use them as a filling for wraps or sandwiches.
Frequently Asked Questions (FAQs)
1. Can I use other vegetables in this dish?
Absolutely! Feel free to customize the vegetables based on what you have on hand or what’s in season. Carrots, zucchini, and asparagus are all great alternatives.
2. Can I make this dish gluten-free?
Yes, simply substitute the soy sauce with tamari or coconut aminos to make this dish gluten-free.
3. How can I make the sauce spicier?
If you like a bit more heat, add some red pepper flakes or a splash of sriracha to the sauce.
4. Can I prepare this dish ahead of time?
Yes, you can prepare the sauce and chop the vegetables the day before. Store them in the refrigerator until you’re ready to assemble and bake the dish.
Related Recipes
Looking for more delicious and easy recipes? Check these out:
-
Sweet & Savory Breakfast Mini McGriddles Recipe
-
Zesty Lemon Chicken Piccata Recipe
These dishes pair well with One-Pan Sesame Chicken with Roasted Veggies and are perfect for any weeknight dinner.
Conclusion
Thank you for taking the time to explore this recipe! I hope you give this One-Pan Sesame Chicken with Roasted Veggies a try and find it as delightful as I do. It’s a dish that’s not only easy to prepare but also full of flavor and nutrition. Don’t forget to share your experience or any variations you made in the comments. Happy cooking, and enjoy your meal!
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One-Pan Sesame Chicken with Roasted Veggies Recipe: A Flavorful and Easy Weeknight Dinner
Description
Hello, food lovers! Are you in the mood for a delicious, healthy, and easy-to-make dinner that will please everyone at the table? Look no further because this One-Pan Sesame Chicken with Roasted Veggies is about to become your new go-to recipe. Whether you’re cooking for your family or just for yourself, this dish offers a perfect blend of flavors and textures that will leave you feeling satisfied and full of energy. Let’s dive into the details of this tasty dish!
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:
- 1/4 cup lower-sodium soy sauce
- 1 Tbsp sweet chili sauce
- 2 Tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Instructions
- Preheat the oven to 400°F (200°C). Preparing your oven ahead of time ensures even cooking and perfect texture.
- Prepare the sauce: In a small saucepan, heat the soy sauce, sweet chili sauce, honey, garlic, and ginger over medium heat. Bring to a boil, then reduce the heat and let the sauce simmer. Whisk occasionally until the sauce thickens and becomes bubbly. Remove from heat and set aside.
- Arrange the chicken and vegetables: Spread the chicken pieces and chopped vegetables evenly on a baking sheet sprayed with cooking spray. Season with salt and pepper to taste. This ensures that each piece cooks evenly and absorbs the seasoning.
- Drizzle the sauce: Pour half of the prepared sauce over the chicken and vegetables, reserving the other half for later. Toss everything together to make sure the sauce coats every piece.
- Bake the dish: Place the baking sheet in the preheated oven and bake for about 20 minutes. Halfway through, toss the chicken and veggies to ensure even cooking. Continue baking until the vegetables are tender and the chicken is fully cooked.
- Finish with flavor: Once cooked, remove the baking sheet from the oven and drizzle the remaining sauce over the top. Sprinkle with sesame seeds and green onions as desired.
- Serve and enjoy: Serve the chicken and veggies over a bed of brown rice or quinoa for a complete meal.
This recipe is straightforward and yields a satisfying dish every time. The key is to monitor the chicken and vegetables closely to avoid overcooking. Remember, the sauce is what ties everything together, so don’t skimp on it!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Cut the vegetables evenly: To ensure even cooking, chop all your vegetables into similar-sized pieces. This prevents some veggies from overcooking while others remain underdone.
- Marinate the chicken: For even more flavor, consider marinating the chicken in the sauce for 30 minutes before baking. This step is optional but can deepen the dish’s taste.
- Use parchment paper: Lining your baking sheet with parchment paper can make cleanup even easier, especially if you’re not a fan of scrubbing pans.
