SHEET PAN SESAME CHICKEN AND VEGGIES #HEALTHYFOOD #BROCCOLI
A unique gratitude to PAM Spray Pumps for joining forces with me on this post! As usual, all sentiments are my own.
Truly I'm back at it again with sheet container dinners since they are actually my go-to weeknight feast and are all out lifelines when things get chaotic and caught up with during the week! I realize that the greater part of you can relate, particularly those that have children, so having the comfort of tossing a total supper all on one container unquestionably makes life substantially more tolerable. Simple tidy up, delightful 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 form of "take-out" that has a large portion of the calories, yet ALL the flavor! You can without much of a stretch prep this the day preceding also by cleaving up the entirety of your veggies and marinating the chicken, however on the off chance that this is a very late formula you chose to put together after all other options have been exhausted at that point that is alright as well. Planning time takes only a couple of minutes and the sauce just requires 5 basic 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.
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!
For more detail :http://bit.ly/30BgF0B
