How long can I keep leftover sheet pan chicken and veggies with sesame sauce?

Leftover sheet pan chicken and veggies can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze leftovers in a sealed container for up to 3 months. To reheat, it’s best to thaw frozen portions overnight in the fridge, then warm them on a lined sheet pan in the oven at 350°F until heated through. This method helps keep the vegetables and chicken from becoming soggy.

What vegetables work best with sheet pan chicken and sesame sauce?

Popular vegetables to pair with sheet pan chicken and sesame sauce include broccoli, bell peppers, carrots, snap peas, and zucchini. You can also try Brussels sprouts, mushrooms, green beans, or baby corn. Keep in mind that different vegetables have varied cooking times, so add harder veggies like carrots or Brussels sprouts earlier and quicker-cooking ones like snap peas later to ensure even roasting.

Can I use chicken thighs instead of chicken breasts in this recipe?

Yes, boneless, skinless chicken thighs can be used in place of chicken breasts. Thighs are a bit fattier and more forgiving, often staying juicier after roasting. Regardless of the cut, it’s important to check that the internal temperature reaches 165°F using a meat thermometer to ensure the chicken is fully cooked and safe to eat.

What’s the best way to reheat sheet pan chicken and veggies without drying them out?

The best way to reheat leftover sheet pan chicken and veggies is in a preheated oven at 350°F. Place the food on a lined sheet pan and cover loosely with foil to retain moisture. Heat for about 10-15 minutes until warmed through. Alternatively, reheating on the stove over low heat with a splash of water or soy sauce can help maintain moisture. Microwaving can be used for convenience but may result in uneven heating and soggy veggies.

Is sheet pan chicken and veggies with sesame sauce a healthy meal option?

Yes, this dish is a balanced and nutritious meal. It combines lean protein from chicken with fiber-rich vegetables and healthy fats from the sesame sauce made with ingredients like sesame oil and soy sauce. Roasting vegetables preserves nutrients, and using minimal oil keeps calories in check. It’s a convenient way to get a variety of vitamins and minerals in one meal, making it suitable for a wholesome weeknight dinner.

Sheet Pan Chicken And Veggies Sesame Sauce Recipe 2024

Name: Sheet Pan Chicken And Veggies Sesame Sauce
Prep time: 35 min
Total time: 35 min
Cuisine: Asian-inspired
Ingredients: – 1/2 cup soy sauce; – 1/3 cup freshly squeezed orange juice; – 3 tablespoons honey; – 2 teaspoons sesame oil; – 1 teaspoon ground ginger; – 1 teaspoon minced garlic; – 1 teaspoon rice vinegar; – 1 teaspoon white sesame seeds; – 1 to 2 tablespoons chili garlic sauce; – 1 tablespoon cornstarch; – 1 pound boneless, skinless chicken breasts (about 2 breasts); – 1 head broccoli, chopped into small florets (about 2 cups); – 4 ounces sugar snap peas; – 1 small red bell pepper, chopped; – 2 large carrots, peeled and sliced on a diagonal; – 1 shallot, sliced; – Green onions for garnish; – Sesame seeds for garnish; – Rice or stir fry noodles for serving

Description

🍗 This Sheet Pan Chicken and Vegetables recipe delivers a nutritious, balanced meal with vibrant veggies and lean protein, all cooked effortlessly on one pan.
🥢 The tangy sesame sauce adds bold, Asian-inspired flavors that make this dish both exciting and satisfying for any weeknight dinner.

Ingredients

– 1/2 cup soy sauce

– 1/3 cup freshly squeezed orange juice

– 3 tablespoons honey

– 2 teaspoons sesame oil

– 1 teaspoon ground ginger

– 1 teaspoon minced garlic

– 1 teaspoon rice vinegar

– 1 teaspoon white sesame seeds

– 1 to 2 tablespoons chili garlic sauce

– 1 tablespoon cornstarch

– 1 pound boneless, skinless chicken breasts (about 2 breasts)

– 1 head broccoli, chopped into small florets (about 2 cups)

– 4 ounces sugar snap peas

– 1 small red bell pepper, chopped

– 2 large carrots, peeled and sliced on a diagonal

– 1 shallot, sliced

– Green onions for garnish

– Sesame seeds for garnish

– Rice or stir fry noodles for serving

Instructions

1-First off, let’s get started! Preheat your oven to 400°F and line a sheet pan with foil to make cleanup a breeze. Chop your veggies into even pieces so they cook just right. This step sets you up for an easy win in the kitchen.

2-Next, whip up that amazing sesame sauce. Combine 1/2 cup soy sauce, 1/3 cup freshly squeezed orange juice, 3 tablespoons honey, 2 teaspoons sesame oil, 1 teaspoon ground ginger, 1 teaspoon minced garlic, 1 teaspoon rice vinegar, 1 teaspoon white sesame seeds, 1 to 2 tablespoons chili garlic sauce, and 1 tablespoon cornstarch in a small saucepan. Heat it over medium, bring to a boil, then simmer while whisking until it thickens. Set it aside and smell that wonderful aroma!

3-Now, place your 1 pound of chopped chicken breasts and veggies on the sheet pan. Pour about 1/4 cup of the sauce over everything and toss gently to coat. Don’t go overboard you want even flavor without sogginess. Pop it in the oven and bake for 18 to 20 minutes until the chicken is fully cooked and the veggies are tender.

4-Once it’s done, pull it out and let it rest for a minute. Serve with extra sauce, rice or stir fry noodles, and garnish with green onions and sesame seeds. For tasty twists, try our chicken taco casserole recipe if you’re in the mood for more chicken ideas. The total time is just 35 minutes, so dinner is ready before you know it!

Notes

🍴 Avoid overcrowding the sheet pan to ensure even roasting.
🌱 Substitute or add vegetables like zucchini, asparagus, green beans, or Brussels sprouts for variety.
🧼 Line the sheet pan with foil or parchment paper for easier cleanup and reuse.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Method: Baking
Cuisine: Asian-inspired

Nutrition

Calories: 322 kcal
Sugar: 18 g
Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 35 g
Fiber: 7 g
Protein: 33 g

Keywords: sheet pan chicken,vegetables,tempered sesame sauce,asian-inspired meal