Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas or green beans
• 2 tbsp olive oil
• 1 tbsp sesame oil
• Salt and pepper to taste

Sesame and Spices Sauce

• 1/4 cup low-sodium soy sauce or tamari
• 2 tbsp honey or maple syrup
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh grated ginger
• 1 tsp cornstarch (optional, for thickening)

For Serving (Optional)

• Cooked Cauliflower rice or quinoa
• Toasted sesame seeds
• Sliced green onions

Instructions

1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
2. In a small bowl, whisk together all sesame sauce ingredients. Set aside.
3. Place chicken and vegetables on the sheet pan. Drizzle with olive oil and sesame oil, and season with salt and pepper. Toss to combine.
4. Pour half of the sesame sauce over the chicken and veggies. Toss again to coat evenly.
5. Bake for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the veggies are tender-crisp.
6. While baking, simmer the remaining sauce in a small saucepan over low heat until slightly thickened (optional: use cornstarch slurry).
7. Remove the sheet pan from the oven, drizzle with thickened sauce, and garnish with sesame seeds and green onions.
8. Serve over cooked brown rice or quinoa. Store leftovers in airtight containers for up to 4 days.