SHEET PAN SESAME CHICKEN AND VEGGIES

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I hope you all enjoy this simple weeknight dinner as much as we did!  Anytime you’re in a rut and aren’t sure what to make for dinner, just remember “you PAM do it!” and this Sheet Pan Sesame Chicken is a great way to help you get started.

SHEET PAN SESAME CHICKEN AND VEGGIES

Serves ~ 4 Servings

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

1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!

NUTRITIONAL INFORMATION

Serving Size: 1¾ cups • Calories: 222 • Fat: 3.6 g • Saturated Fat: 0.8 g • Carbs: 22.5 g • Fiber: 3.4 g • Protein: 26.7 g • Sugars: 13.9 g • WW Freestyle Points: 3

This article and recipe adapted from site.

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