Easy Weeknight Dinner Sheet Pan Supper Honey Sesame Chicken and Vegetables

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup has a lower glycemic index while sugar syrup is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos offers a similar flavor at a lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is a budget-friendly alternative.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are more economical.

Cut chicken tenderloins into cubes.

Slice carrots on an angle to create oval shapes.

Prepare marinade with 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon raw honey, 1 tablespoon rice vinegar, a pinch of red pepper flakes, 1 teaspoon fresh grated ginger, and 2 teaspoons fresh minced garlic.

Marinate chicken for a couple of hours or at least 10 minutes before cooking.

Preheat double oven to 425 degrees Fahrenheit.

Line two sheet pans with parchment paper.

Arrange sliced mushrooms and bell pepper on one sheet pan.

Place stir-fry vegetable blend from Costco on the second sheet pan.

Drizzle vegetables with sesame oil for flavor.

Bake both sheet pans for 15 minutes, then stir and swap pan positions.

Cook for an additional 15 minutes until done.

Prepare brown rice and cauliflower rice in advance, using a rice cooker for the brown rice.

Stir-fry cauliflower rice in a skillet with toasted sesame oil until caramelized and toasted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens