Sheet Pan Honey-Sesame Chicken is a healthy, vibrant meal ready to be this week’s easy dinner winner. Quick, flavorful, and best served over rice.

Read more: Sheet Pan Honey-Sesame Chicken

Why You’ll Love this Honey-Sesame Chicken

We are long due for a sheet pan chicken recipe. As much as I love this Sheet Pan Vegetable Bake and Sheet Pan Salmon and Potatoes, they recently called to request some additional company.

The beauty of a sheet pan meal is that they are super streamlined, and leave you with very few dishes to clean.

I love that this recipe makes use of an assortment of colorful veggies, lean chicken breasts, and a dynamite sauce.

The healthy lifestyle phrase “eat the rainbow” stems from the idea that foods of different colors boast a broader assortment of important vitamins and nutrients.

Not to mention a wider range of delicious flavors and textures! The veggies in this Honey-Sesame Chicken are super versatile, however I love including a mix of bell peppers, onion, and broccoli.

The only thing missing from this all-star lineup is some white or brown rice for serving. (Or cauliflower rice if you’re going low-carb.)

For more weeknight-friendly chicken recipes, also check out my Thai Peanut Chicken and Chicken Cashew Salad.

The Ingredients

• Chicken: You can use either boneless, skinless breasts or thighs. Just make sure to cut the chicken into similar size pieces to promote even cooking.
• Bell Peppers: I love using red and orange bell peppers, which are sweeter and rich in vitamin C.
• Onion: You need one whole red onion, which should be cut into large chunks.
• Broccoli: Another fantastic source of vitamin C and fiber.
• Soy Sauce: Since you need a large amount of soy sauce, it’s best to use a lower-sodium variety. To make gluten free, use lower-sodium tamari.
• Honey: The sticky-sweetness of honey helps caramelize the chicken and veggies while they roast in the sauce.
• Sesame Oil: Look for toasted sesame oil, which is darker in color, for a bigger flavor punch.
• Rice Vinegar: Either seasoned or unseasoned rice vinegar will work!
• Garlic + Ginger: The dynamic combo creates an aromatic foundation of the sauce.
• Scallions: For garnish. Alternatively, you can use fresh cilantro or even chives.
• Cashews: Optional, however they do make the dish extra satiating.
• Sesame Seeds: Look for toasted sesame seeds to sprinkle overtop. They add extra richness, and amplify the sesame flavor of the sauce.

For a complete list of recipe ingredients and quantities, see the recipe card below.

Substitutions and Additions:

• Add Zucchini: In place of the bell peppers or broccoli, zucchini is a great stand-in veggie.
• Use Chicken Thighs: I opted for boneless, skinless chicken breasts. If you prefer chicken thighs, you can use boneless, skinless thighs instead; simply cut them into similar, bite-size pieces.
• Use Sausage: Use your favorite brand of chicken sausage in place of chicken breasts. (And if you’re a fan of sheet pan sausage meals, you’ll love my Sheet Pan Pesto Gnocchi recipe!)
• Make Spicy: Add a pinch of chili flakes to the sauce, or a drizzle of chili oil. You can also top each serving with a drizzle or sriracha or your favorite hot sauce.

Step-by-Step Instructions

Step 1: Prepare Honey-Sesame Sauce by combining soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger; whisk to combine.

Step 2: Roast Veggies. Arrange veggies on a sheet pan and toss with half of the sauce; bake for 15 minutes.

Step 3: Marinate Chicken in remaining half of the sauce while the veggies roast.

Step 4: Bake Chicken. Push veggies to half of the baking sheet and add chicken and marinade in open half. Scatter cashews overtop, and bake for 15 more minutes.

Step 5: Garnish with green onion and sesame seeds, and serve over rice.

Serving Suggestions:

Once the honey-sesame chicken and veggies are roasted, you can use them in a variety of ways to stretch the meal even further. Here are a few ideas:

• Rice or Quinoa: white rice, brown rice, or quinoa for a little extra protein and fiber.
• Cauliflower rice: for a lower-carb alternative that’s still mighty satisfying.
• Salad: toss with arugula for a hearty green salad. Drizzle with a bit of extra sesame oil and rice vinegar to make a quick dressing.
• Enjoy as is! This recipe works well as a standalone one-pan meat + vegetable dinner.

Storage Tips:

• To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat. Reheat individual portions in the microwave, or in a skillet over medium heat.
• To Freeze. Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

More Sheet Pan Dinner Recipes:

If you make this recipe, be sure to snap a pic and tag @dishingouthealth so I can see your beautiful creations! Also follow along on Pinterest and Facebook for the latest recipe updates.

This recipe is inspired by How Sweet Eats Sheet Pan Cashew Chicken.