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Sheet Pan Honey-Sesame Chicken
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5 from 17 votes

Sheet Pan Honey-Sesame Chicken

Sheet Pan Honey-Sesame Chicken is a healthy, vibrant meal ready to be this week’s easy dinner winner. Easy, flavorful, and best served over rice.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main dish
Cuisine: asian
Diet: Gluten Free
Servings: 4


  • Large sheet pan
  • Mixing bowl


  • 1/2 cup lower-sodium soy sauce or tamari
  • 1/4 cup honey
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. toasted sesame oil
  • 3 garlic cloves, minced
  • 1 Tbsp. minced or grated fresh ginger
  • Pinch of chili flakes (optional)
  • 2 bell peppers (I use red and orange), cut into 1x1-inch chunks
  • 1 small red onion, peeled and cut into chunks
  • 3 cups broccoli florets
  • 1 lb. boneless, skinless chicken breasts or thighs, cut into pieces
  • 1/2 cup raw cashews
  • 1/4 cup finely chopped scallions (green onion)
  • 2 Tbsp. toasted sesame seeds

Suggested for Serving

  • White or brown rice, quinoa, or rice noodles


  • Preheat oven to 425ºF.
    In a large liquid measuring cup or mixing bowl, combine soy sauce, honey, vinegar, sesame oil, garlic, ginger, and chili flakes (if using); whisk well to combine.
  • Spread bell peppers, red onion, and broccoli out on a large, rimmed baking sheet. Pour half of the sauce over veggies, and toss to coat. Roast for 15 minutes.
    Meanwhile, place the chicken in a bowl and cover with remaining sauce.
  • After 15 minutes, push roasted veggies to one side of the baking sheet, and add chicken in the marinade to open half. Scatter in cashews, making sure to also coat in some of the sauce/marinade.
    Place back in the oven for 12 to 15 more minutes, until the chicken is cooked through.
  • Mix everything together on the baking sheet, and garnish with green onion and sesame seeds. Serve over rice, quinoa, or rice noodles.


  • 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.


Serving: 2cups | Calories: 417kcal | Carbohydrates: 32.5g | Protein: 32.5g | Fat: 19g | Saturated Fat: 3g | Sodium: 1180mg | Fiber: 4g | Sugar: 24g