Sheet-Pan Sesame-Ginger Chicken with Roasted Bok Choy & Red Peppers
This quick and flavorful sheet-pan dinner features juicy chicken breast glazed with a sesame-ginger sauce, roasted alongside tender bok choy and sweet red peppers. Perfect for busy weeknights, it delivers a delicious, balanced meal in under 20 minutes.
- 1 lb boneless, skinless chicken breasts
- 4 small baby bok choy, halved lengthwise
- 1 large red bell pepper, sliced
- 2 tbsp sesame oil
- 2 tbsp low-sodium soy sauce
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp toasted sesame seeds
- 2 tbsp scallions, thinly sliced
- 0.25 tsp black pepper
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Instructions
Preheat oven to 450°F and line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a small bowl, whisk together sesame oil, soy sauce, ginger, garlic, honey, rice vinegar, and black pepper.
⏱️ 1 minutePlace chicken breasts on the sheet pan and brush generously with half of the sesame-ginger sauce.
⏱️ 1 minuteArrange bok choy halves and red pepper slices around the chicken. Drizzle with remaining sauce.
⏱️ 1 minuteRoast in the preheated oven until chicken is cooked through and vegetables are tender, about 12 minutes.
⏱️ 12 minutes 🌡️ 450°FSprinkle with toasted sesame seeds and sliced scallions before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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