Healthy Sheet Pan Recipe!

This yummy Eat Yourself Skinny Sesame Chicken and Veggie meal is delicious, quick to prepare and great for the winter!

Ingredients:

• Three boneless chicken breasts cut into 1-inch pieces

• Veggie combination of broccoli florets, red bell peppers, asparagus, onions, mushrooms and snap peas, but feel free to use whatever veggies you’d like

• Soy sauce with lower sodium soy sauce you can swap with coconut aminos to make this gluten-free.

• Sweet chili sauce

• Honey to add a bit of sweetness

• Fresh garlic & ginger

• Salt & pepper

• Sesame seeds

Directions:

1. Slice the chicken breasts into 1/2-inch strips and chop/cut veggies.

2. 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.

3. Spread the chicken and vegetables out on a large greased sheet and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later in a small bowl) and toss to combine.

4. Place the sheet pan in the oven and bake for about 20 minutes, tossing everything halfway through, and continue cooking until veggies are tender and chicken is cooked through.

5. Drizzle the remaining sauce over top of the chicken and veggies and sprinkle with sesame seeds. Serve over brown rice or quinoa.

   
   

Enjoy!