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Sheet Pan Sticky Sesame Chicken with Roasted Broccoli & Peppers
- 45 min
- 2–6 servings
- 540 kcal / serving
- ★ 4.1 on Mealime
Sheet Pan Sticky Sesame Chicken with Roasted Broccoli and Peppers combines tender chicken and crisp vegetables with a glossy sesame glaze, all baked on one sheet for a straightforward weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 crownbroccoli
- ¾ lbchicken breasts, boneless skinless
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- 1red bell pepper
- ½ mediumred onion
- ½ (8 oz) pkgsugar snap peas
- red bell peppers
- red onions
From the pantry: black pepper, cornstarch, extra virgin olive oil, honey, salt, sesame seeds, tamari soy sauce, toasted sesame oil, virgin coconut oil
Cookware
baking sheet pan · chef's knife · cutting board · garlic press (optional) · grater (optional) · measuring spoons · mixing bowls · small saucepan · whisk or fork
Directions
- Preheat the oven to 400°F and prepare a large baking sheet.
- Pat the chicken dry, drizzle with olive oil, and season both sides with salt and pepper, then place in the center of a parchment-paper-lined sheet.
- Chop the onion and garlic, grate or mince the ginger, and cut the peppers and broccoli into bite-sized pieces; place the onion, sugar snap peas, peppers, broccoli, and onion in a large bowl.
- Toss the vegetables with a little oil and salt and pepper, then spread them in a single layer on the baking sheet around the chicken.
- Bake for 20 minutes to start cooking the chicken and vegetables.
- Meanwhile, in a small saucepan, melt a bit of coconut oil over medium heat, add the garlic and ginger, and cook until fragrant.
- Stir in tamari, honey, toasted sesame oil, sesame seeds, and a splash of water; bring to a gentle boil, then reduce heat and simmer while whisking occasionally.
- Whisk a slurry by mixing cornstarch with water, then stir it into the sauce; cook until slightly thickened, 2–3 minutes, then remove from heat.
- Remove the sheet from the oven and drizzle the sauce over the chicken and vegetables; return to the oven and bake about 5 minutes longer, or until the chicken is cooked through and the coating is sticky.
Two tips
- Chop the onion, pepper, and broccoli in advance and store in the fridge until ready to bake.
- If you want a stronger glaze, reserve a little sauce before thickening and brush it on during the final bake using the pan juices as needed.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 47 g
- Carbs
- 35 g
- Fat
- 25 g
- Fiber
- 7 g
- Sodium
- 119 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.