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Sheet Pan Sesame Ginger Chicken & Broccoli Recipe

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- 1.5 lbs boneless, skinless chicken thighs - 3 cups broccoli florets - 2 tablespoons sesame oil - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon fresh ginger, finely grated - 3 cloves garlic, minced - 2 tablespoons honey or pure maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame seeds - 3 green onions, finely chopped - Salt and freshly ground black pepper to taste For this recipe, I use boneless, skinless chicken thighs. They stay juicy and cook evenly. Fresh broccoli florets add great color and crunch. I love using sesame oil and soy sauce for their rich flavors. The marinade is where the magic happens. Fresh ginger gives a nice kick, while garlic adds warmth. Honey or maple syrup balances the flavors with sweetness. Rice vinegar adds brightness and tang. To finish the dish, I sprinkle sesame seeds on top for a nutty crunch. Chopped green onions bring freshness. Don’t forget salt and pepper to taste; they enhance all the flavors. This mix of ingredients creates a tasty and well-rounded meal. You’ll love how simple yet flavorful it is! First, set your oven to 400°F (200°C). This temperature helps the chicken cook well. To make cleanup easy, line a big baking sheet with parchment paper. This way, food won’t stick to the sheet. In a mixing bowl, combine the following ingredients: - 2 tablespoons sesame oil - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon fresh ginger, finely grated - 3 cloves garlic, minced - 2 tablespoons honey (or pure maple syrup) - 1 tablespoon rice vinegar - A pinch of salt and pepper Whisk these ingredients together until fully mixed. This marinade adds a rich flavor. Take 1.5 lbs of boneless, skinless chicken thighs. Place them in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken. Seal the bag or cover the dish. Marinate in the fridge for at least 30 minutes. For better flavor, let it marinate for up to 2 hours. In another bowl, place 3 cups of broccoli florets. Pour the remaining marinade over the broccoli. Toss the florets well to coat them evenly. This gives the broccoli great taste. Once marinated, take the chicken out of the fridge. Lay the chicken thighs in the center of your prepared baking sheet. Surround them with the marinated broccoli. This way, both cook together nicely. Slide the baking sheet into the preheated oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The broccoli should become tender with crispy edges. After baking, remove the sheet from the oven. Let the chicken rest for a few minutes. This helps keep it juicy. Then, slice the chicken into pieces. Just before serving, sprinkle chopped green onions on top. This adds color and freshness. You can serve the dish right from the baking sheet or transfer it to a platter. Add lime wedges for extra zest if you like. To enhance flavors, let the chicken marinate longer. I suggest two hours if you can. This time allows the chicken to soak up the ginger and garlic. For a twist, add a splash of orange juice or a pinch of chili flakes. Both will give your dish a fresh kick. Ovens can vary, so keep an eye on your chicken. If you have a convection oven, reduce the baking time by five minutes. Use a meat thermometer to check the chicken's doneness. When it hits 165°F (75°C), it's ready. If your oven runs hot, lower the temperature to prevent burning. Pair this dish with fluffy rice or quinoa for a complete meal. Steamed jasmine rice brings a lovely aroma and texture. You can also serve it with a green salad for a fresh crunch. A simple cucumber salad with rice vinegar works well, too. For a little zing, add lime wedges on the side. {{image_4}} You can swap out the broccoli for other tasty veggies. Carrots add a nice crunch and sweetness. Bell peppers bring vibrant color and flavor. Sugar snap peas cook quickly and add a fresh taste. Zucchini slices roast well and soak up the marinade. Feel free to mix and match your favorites for a fun twist. If you want to change the chicken, try using pork or tofu. Pork tenderloin works great with the same marinade. Cut it into thin slices for even cooking. Firm tofu absorbs flavors well. Be sure to press it first to remove extra water. This will help it soak up the delicious marinade. To make this dish gluten-free, use tamari instead of soy sauce. It tastes just as good. For a vegan option, use tofu or tempeh in place of chicken. Replace honey with maple syrup to keep it plant-based. These changes keep the flavor while meeting different dietary needs. To store leftovers, let the dish cool first. Place the chicken and broccoli in an airtight container. This keeps them fresh for up to three days in the fridge. I recommend separating the chicken and broccoli for best taste. When you want to eat, just grab what you need! You can freeze this dish too! First, let it cool completely. Then, pack it in a freezer-safe bag or container. Remove as much air as possible before sealing. It can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheating is easy! For the oven, preheat to 350°F (175°C). Place the leftovers on a baking sheet and cover with foil to keep them moist. Heat for about 15-20 minutes. You can also use a microwave. Just place it in a bowl and cover it. Heat in 1-minute bursts until warm. Enjoy your meal again with all its flavors! To make this dish gluten-free, simply swap out regular soy sauce for tamari. Tamari is a gluten-free soy sauce alternative. Make sure to read labels, as some brands may add gluten. You can also use coconut aminos for a soy-free option. Both choices keep the dish tasty and flavorful. Yes, you can use frozen chicken or broccoli. If using frozen chicken, thaw it completely before marinating. This ensures the marinade sticks well. For frozen broccoli, no need to thaw; just add it directly to the baking sheet. The cooking time may slightly increase, so check it often. You can serve this dish with several sides. Here are some great options: - Jasmine rice or brown rice - Quinoa for a healthy twist - A fresh salad with a light dressing - Steamed rice noodles for a fun addition These sides balance the flavors and round out your meal. To check if the chicken is cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don't have a thermometer, cut into the thickest part of the chicken. The meat should be white and juices should run clear. Always ensure the chicken is fully cooked for safety. This recipe for sheet pan sesame ginger chicken is both easy and tasty. We covered the main ingredients, from chicken to fresh broccoli. The marinade, made with ginger and garlic, adds great flavor. Baking tips help you achieve the perfect meal. Don't forget to try variations, like different proteins or veggies. Storing leftovers is simple with our tips. Explore your options and enjoy this dish with family or friends. Cooking can be fun, and this recipe makes it easy!
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Looking for a quick and tasty meal? This Sheet Pan Sesame Ginger Chicken & Broccoli Recipe is your answer! This dish combines juicy chicken thighs with fresh broccoli, all flavored with a savory sesame ginger marinade. It’s simple to make and perfect for busy nights. Follow my easy steps to create a dinner that’s not only delicious but also healthy. Let’s dive into this amazing recipe!

Ingredients

Main Ingredients

– 1.5 lbs boneless, skinless chicken thighs

– 3 cups broccoli florets

– 2 tablespoons sesame oil

– 3 tablespoons soy sauce (or tamari for gluten-free)

Marinade Components

– 1 tablespoon fresh ginger, finely grated

– 3 cloves garlic, minced

– 2 tablespoons honey or pure maple syrup

– 1 tablespoon rice vinegar

Garnishing Ingredients

– 1 tablespoon sesame seeds

– 3 green onions, finely chopped

– Salt and freshly ground black pepper to taste

For this recipe, I use boneless, skinless chicken thighs. They stay juicy and cook evenly. Fresh broccoli florets add great color and crunch. I love using sesame oil and soy sauce for their rich flavors.

The marinade is where the magic happens. Fresh ginger gives a nice kick, while garlic adds warmth. Honey or maple syrup balances the flavors with sweetness. Rice vinegar adds brightness and tang.

To finish the dish, I sprinkle sesame seeds on top for a nutty crunch. Chopped green onions bring freshness. Don’t forget salt and pepper to taste; they enhance all the flavors.

This mix of ingredients creates a tasty and well-rounded meal. You’ll love how simple yet flavorful it is!

Step-by-Step Instructions

Preheat the Oven

First, set your oven to 400°F (200°C). This temperature helps the chicken cook well. To make cleanup easy, line a big baking sheet with parchment paper. This way, food won’t stick to the sheet.

Create the Marinade

In a mixing bowl, combine the following ingredients:

– 2 tablespoons sesame oil

– 3 tablespoons soy sauce (or tamari for gluten-free)

– 1 tablespoon fresh ginger, finely grated

– 3 cloves garlic, minced

– 2 tablespoons honey (or pure maple syrup)

– 1 tablespoon rice vinegar

– A pinch of salt and pepper

Whisk these ingredients together until fully mixed. This marinade adds a rich flavor.

Marinating the Chicken

Take 1.5 lbs of boneless, skinless chicken thighs. Place them in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken. Seal the bag or cover the dish. Marinate in the fridge for at least 30 minutes. For better flavor, let it marinate for up to 2 hours.

Preparing the Broccoli

In another bowl, place 3 cups of broccoli florets. Pour the remaining marinade over the broccoli. Toss the florets well to coat them evenly. This gives the broccoli great taste.

Assembling the Dish

Once marinated, take the chicken out of the fridge. Lay the chicken thighs in the center of your prepared baking sheet. Surround them with the marinated broccoli. This way, both cook together nicely.

Baking

Slide the baking sheet into the preheated oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The broccoli should become tender with crispy edges.

Serving

After baking, remove the sheet from the oven. Let the chicken rest for a few minutes. This helps keep it juicy. Then, slice the chicken into pieces.

Just before serving, sprinkle chopped green onions on top. This adds color and freshness. You can serve the dish right from the baking sheet or transfer it to a platter. Add lime wedges for extra zest if you like.

Tips & Tricks

Perfecting the Marinade

To enhance flavors, let the chicken marinate longer. I suggest two hours if you can. This time allows the chicken to soak up the ginger and garlic. For a twist, add a splash of orange juice or a pinch of chili flakes. Both will give your dish a fresh kick.

Baking Variations

Ovens can vary, so keep an eye on your chicken. If you have a convection oven, reduce the baking time by five minutes. Use a meat thermometer to check the chicken’s doneness. When it hits 165°F (75°C), it’s ready. If your oven runs hot, lower the temperature to prevent burning.

Serving Suggestions

Pair this dish with fluffy rice or quinoa for a complete meal. Steamed jasmine rice brings a lovely aroma and texture. You can also serve it with a green salad for a fresh crunch. A simple cucumber salad with rice vinegar works well, too. For a little zing, add lime wedges on the side.

Variations

Alternative Vegetables

You can swap out the broccoli for other tasty veggies. Carrots add a nice crunch and sweetness. Bell peppers bring vibrant color and flavor. Sugar snap peas cook quickly and add a fresh taste. Zucchini slices roast well and soak up the marinade. Feel free to mix and match your favorites for a fun twist.

Using Different Proteins

If you want to change the chicken, try using pork or tofu. Pork tenderloin works great with the same marinade. Cut it into thin slices for even cooking. Firm tofu absorbs flavors well. Be sure to press it first to remove extra water. This will help it soak up the delicious marinade.

Dietary Adjustments

To make this dish gluten-free, use tamari instead of soy sauce. It tastes just as good. For a vegan option, use tofu or tempeh in place of chicken. Replace honey with maple syrup to keep it plant-based. These changes keep the flavor while meeting different dietary needs.

Storage Info

Refrigeration

To store leftovers, let the dish cool first. Place the chicken and broccoli in an airtight container. This keeps them fresh for up to three days in the fridge. I recommend separating the chicken and broccoli for best taste. When you want to eat, just grab what you need!

Freezing

You can freeze this dish too! First, let it cool completely. Then, pack it in a freezer-safe bag or container. Remove as much air as possible before sealing. It can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge.

Reheating Guidelines

Reheating is easy! For the oven, preheat to 350°F (175°C). Place the leftovers on a baking sheet and cover with foil to keep them moist. Heat for about 15-20 minutes. You can also use a microwave. Just place it in a bowl and cover it. Heat in 1-minute bursts until warm. Enjoy your meal again with all its flavors!

FAQs

How can I make this dish gluten-free?

To make this dish gluten-free, simply swap out regular soy sauce for tamari. Tamari is a gluten-free soy sauce alternative. Make sure to read labels, as some brands may add gluten. You can also use coconut aminos for a soy-free option. Both choices keep the dish tasty and flavorful.

Can I use frozen chicken or broccoli?

Yes, you can use frozen chicken or broccoli. If using frozen chicken, thaw it completely before marinating. This ensures the marinade sticks well. For frozen broccoli, no need to thaw; just add it directly to the baking sheet. The cooking time may slightly increase, so check it often.

What should I serve with sheet pan sesame ginger chicken?

You can serve this dish with several sides. Here are some great options:

– Jasmine rice or brown rice

– Quinoa for a healthy twist

– A fresh salad with a light dressing

– Steamed rice noodles for a fun addition

These sides balance the flavors and round out your meal.

How do I know when the chicken is cooked?

To check if the chicken is cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the chicken. The meat should be white and juices should run clear. Always ensure the chicken is fully cooked for safety.

This recipe for sheet pan sesame ginger chicken is both easy and tasty. We covered the main ingredients, from chicken to fresh broccoli. The marinade, made with ginger and garlic, adds great flavor. Baking tips help you achieve the perfect meal.

Don’t forget to try variations, like different proteins or veggies. Storing leftovers is simple with our tips. Explore your options and enjoy this dish with family or friends. Cooking can be fun, and this recipe makes it easy!

- 1.5 lbs boneless, skinless chicken thighs - 3 cups broccoli florets - 2 tablespoons sesame oil - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon fresh ginger, finely grated - 3 cloves garlic, minced - 2 tablespoons honey or pure maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame seeds - 3 green onions, finely chopped - Salt and freshly ground black pepper to taste For this recipe, I use boneless, skinless chicken thighs. They stay juicy and cook evenly. Fresh broccoli florets add great color and crunch. I love using sesame oil and soy sauce for their rich flavors. The marinade is where the magic happens. Fresh ginger gives a nice kick, while garlic adds warmth. Honey or maple syrup balances the flavors with sweetness. Rice vinegar adds brightness and tang. To finish the dish, I sprinkle sesame seeds on top for a nutty crunch. Chopped green onions bring freshness. Don’t forget salt and pepper to taste; they enhance all the flavors. This mix of ingredients creates a tasty and well-rounded meal. You’ll love how simple yet flavorful it is! First, set your oven to 400°F (200°C). This temperature helps the chicken cook well. To make cleanup easy, line a big baking sheet with parchment paper. This way, food won’t stick to the sheet. In a mixing bowl, combine the following ingredients: - 2 tablespoons sesame oil - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon fresh ginger, finely grated - 3 cloves garlic, minced - 2 tablespoons honey (or pure maple syrup) - 1 tablespoon rice vinegar - A pinch of salt and pepper Whisk these ingredients together until fully mixed. This marinade adds a rich flavor. Take 1.5 lbs of boneless, skinless chicken thighs. Place them in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken. Seal the bag or cover the dish. Marinate in the fridge for at least 30 minutes. For better flavor, let it marinate for up to 2 hours. In another bowl, place 3 cups of broccoli florets. Pour the remaining marinade over the broccoli. Toss the florets well to coat them evenly. This gives the broccoli great taste. Once marinated, take the chicken out of the fridge. Lay the chicken thighs in the center of your prepared baking sheet. Surround them with the marinated broccoli. This way, both cook together nicely. Slide the baking sheet into the preheated oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The broccoli should become tender with crispy edges. After baking, remove the sheet from the oven. Let the chicken rest for a few minutes. This helps keep it juicy. Then, slice the chicken into pieces. Just before serving, sprinkle chopped green onions on top. This adds color and freshness. You can serve the dish right from the baking sheet or transfer it to a platter. Add lime wedges for extra zest if you like. To enhance flavors, let the chicken marinate longer. I suggest two hours if you can. This time allows the chicken to soak up the ginger and garlic. For a twist, add a splash of orange juice or a pinch of chili flakes. Both will give your dish a fresh kick. Ovens can vary, so keep an eye on your chicken. If you have a convection oven, reduce the baking time by five minutes. Use a meat thermometer to check the chicken's doneness. When it hits 165°F (75°C), it's ready. If your oven runs hot, lower the temperature to prevent burning. Pair this dish with fluffy rice or quinoa for a complete meal. Steamed jasmine rice brings a lovely aroma and texture. You can also serve it with a green salad for a fresh crunch. A simple cucumber salad with rice vinegar works well, too. For a little zing, add lime wedges on the side. {{image_4}} You can swap out the broccoli for other tasty veggies. Carrots add a nice crunch and sweetness. Bell peppers bring vibrant color and flavor. Sugar snap peas cook quickly and add a fresh taste. Zucchini slices roast well and soak up the marinade. Feel free to mix and match your favorites for a fun twist. If you want to change the chicken, try using pork or tofu. Pork tenderloin works great with the same marinade. Cut it into thin slices for even cooking. Firm tofu absorbs flavors well. Be sure to press it first to remove extra water. This will help it soak up the delicious marinade. To make this dish gluten-free, use tamari instead of soy sauce. It tastes just as good. For a vegan option, use tofu or tempeh in place of chicken. Replace honey with maple syrup to keep it plant-based. These changes keep the flavor while meeting different dietary needs. To store leftovers, let the dish cool first. Place the chicken and broccoli in an airtight container. This keeps them fresh for up to three days in the fridge. I recommend separating the chicken and broccoli for best taste. When you want to eat, just grab what you need! You can freeze this dish too! First, let it cool completely. Then, pack it in a freezer-safe bag or container. Remove as much air as possible before sealing. It can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheating is easy! For the oven, preheat to 350°F (175°C). Place the leftovers on a baking sheet and cover with foil to keep them moist. Heat for about 15-20 minutes. You can also use a microwave. Just place it in a bowl and cover it. Heat in 1-minute bursts until warm. Enjoy your meal again with all its flavors! To make this dish gluten-free, simply swap out regular soy sauce for tamari. Tamari is a gluten-free soy sauce alternative. Make sure to read labels, as some brands may add gluten. You can also use coconut aminos for a soy-free option. Both choices keep the dish tasty and flavorful. Yes, you can use frozen chicken or broccoli. If using frozen chicken, thaw it completely before marinating. This ensures the marinade sticks well. For frozen broccoli, no need to thaw; just add it directly to the baking sheet. The cooking time may slightly increase, so check it often. You can serve this dish with several sides. Here are some great options: - Jasmine rice or brown rice - Quinoa for a healthy twist - A fresh salad with a light dressing - Steamed rice noodles for a fun addition These sides balance the flavors and round out your meal. To check if the chicken is cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don't have a thermometer, cut into the thickest part of the chicken. The meat should be white and juices should run clear. Always ensure the chicken is fully cooked for safety. This recipe for sheet pan sesame ginger chicken is both easy and tasty. We covered the main ingredients, from chicken to fresh broccoli. The marinade, made with ginger and garlic, adds great flavor. Baking tips help you achieve the perfect meal. Don't forget to try variations, like different proteins or veggies. Storing leftovers is simple with our tips. Explore your options and enjoy this dish with family or friends. Cooking can be fun, and this recipe makes it easy!

Sheet Pan Sesame Ginger Chicken & Broccoli

Discover a delicious and easy recipe for Sheet Pan Sesame Ginger Chicken & Broccoli that will become a weeknight favorite! This one-pan meal features marinated chicken thighs and tender broccoli, all baked to perfection with a flavorful sesame ginger sauce. Perfect for busy evenings, this dish is simple to prepare and clean up. Click through to explore the full recipe and elevate your dinner game today!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

3 cups broccoli florets

2 tablespoons sesame oil

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon fresh ginger, finely grated

3 cloves garlic, minced

2 tablespoons honey or pure maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame seeds

Salt and freshly ground black pepper to taste

3 green onions, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). For easy cleanup, line a large baking sheet with parchment paper.

    Make the Marinade: In a mixing bowl, combine sesame oil, soy sauce, grated ginger, minced garlic, honey (or maple syrup), rice vinegar, and a pinch of salt and pepper. Whisk these ingredients together until thoroughly blended, creating a flavorful marinade.

      Marinate the Chicken: Place the chicken thighs into a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 30 minutes, allowing the flavors to infuse. If you have more time, marinating for up to 2 hours will yield even better results.

        Prepare the Broccoli: In a separate bowl, add the broccoli florets. Pour the remaining marinade over the broccoli and toss to ensure each piece is well coated with the sauce.

          Assemble on the Baking Sheet: After marinating, take the chicken out of the refrigerator. Arrange the chicken thighs in the center of the prepared baking sheet, then surround them with the marinated broccoli florets.

            Add Any Remaining Marinade: Drizzle any remaining marinade that coated the broccoli over the chicken and broccoli for extra flavor before baking.

              Sprinkle with Sesame Seeds: Generously sprinkle sesame seeds over both the chicken and broccoli, adding a delightful crunch and nutty flavor.

                Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the broccoli should be tender with slightly crispy edges.

                  Rest and Slice: Once the chicken is cooked through, remove the baking sheet from the oven. Allow the chicken to rest for a few minutes to retain its juices, then slice it into pieces.

                    Garnish and Serve: Just before serving, sprinkle the chopped green onions over the chicken and broccoli for a fresh, colorful finish.

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                        - Presentation Tips: Serve directly from the baking sheet for a rustic look or transfer to a large platter. Add a few lime wedges on the side for a zesty kick!

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