Sesame Chicken Sheet Pan
and gingerbread baked oatmeal!
Happy Thursday, meal preppers! I’m so excited to share these TWO new recipes with you all. I know we’re all super busy, but you still gotta eat next week. And what could be better than a super easy sheet pan meal?
This Sesame Chicken Sheet Pan is so good- honestly I was surprised just how good it is with how easy it is, too. Just throw everything on the pan and in 30 minutes you have a sweet, savory, sticky, delicious and macro friendly meal.
And don’t forget about breakfast- these Gingerbread Baked Oats are the perfect taste of Christmas without all the calories. They’re high protein to keep you full all morning.
So do yourself a favor and take less than an hour to do the meal prep for this week. Your future self will be seriously so glad you did.
For my paid subscribers- the meal plan for this week is full of easy delicious meals for you- think crockpot, one pot meals, alllll the quick and easy goods.
MEAL PLAN AT A GLANCE
Meal Plan- Here’s an idea of how to build out a week of meals. You can swap things out, move things around- tailor it to your liking!
The full meal plan and grocery list are in a beautifully organized PDF at the bottom of this newsletter!
Not into these meals or the recipe for this week? You can always check out the archive of all previous recipes and meal plans here!
THE RECIPE
Sesame Chicken Sheet Pan
Macros per serving:
398cal / 8g fat / 42g carbs/ 2g fiber / 36g protein (I used 1.25 lb chicken breast)
Servings: 4 servings
Time: 30 mins
Tools:
Cutting board
Knife
Baking sheets
Aluminum foil
Ingredients:
1-1.5 lb chicken breast
1 head of broccoli
1 red bell pepper
1 bunch of green onions
⅓ cup coconut aminos
1 tbsp sesame oil
1 tbsp honey
4 garlic cloves, minced
½ tbsp chili garlic paste
½ tsp ginger powder
¼ tsp arrowroot powder
Rice for serving (I used ¾ cup dry white rice and made in a rice cooker)
Instructions:
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Cube the chicken breast and add to the sheet pan.
Cut the broccoli into florets and the bell pepper into strips. Add to the sheet pan.
Chop the white and light green part of the green onion. Add to a small bowl for the sauce. Add the coconut aminos, sesame oil, honey, garlic, chili garlic paste, ginger powder and arrowroot powder to the bowl. Stir.
Add the sauce to the sheet pan and stir until everything is well coated.
Bake for 15-20 minutes, stirring once halfway through.
While it is baking, make the rice according to package instructions.
When the chicken has reached 165 degrees with a meat thermometer, it is done. You can broil it for 1-2 minutes at the end to get everything nicely browned!
Serve with rice.
SUBSTITUTIONS
You can use whatever veggies you like in this recipe! Zucchini, carrots, cauliflower, green beans, asparagus would all be great ideas
Whole30: substitute the honey for date paste. Serve with cauliflower rice.
LAZY VERSION
Use pre chopped broccoli florets, or use a stir fry veggie blend to skip chopping the veggies.
Use a microwave rice packet for the rice.
Don’t skip lining the sheet pan with foil- this cuts back on clean up!
STORAGE
Allow the everything to come to room temp and then store in airtight containers in the fridge. I like using these containers.
REHEATING
Add 1 tsp of water to the rice. Microwave for 1-2 minutes, stirring halfway through.
REDUCE FOOD WASTE
Chop the dark green part of the green onion and use as garnish to be fancy.
GROCERY LIST
PRODUCE
1 head of broccoli
1 red bell pepper
1 bunch of green onions
4 garlic cloves
MEAT/DAIRY
1-1.5 lb chicken breast
PANTRY
⅓ cup coconut aminos
1 tbsp sesame oil
½ tbsp chili garlic paste
1 tbsp honey
Rice (I used ¾ cup dry white rice)
SPICES/STAPLES
½ tsp ginger powder
¼ tsp arrowroot powder
MACROS
Per serving, 4 servings total.
398cal / 8g fat / 42g carbs/ 2g fiber / 36g protein (I used 1.25 lb chicken breast)
If you want the PDF of the meal plan, all the recipes for the week (including the Gingerbread Baked Oatmeal) and a complete grocery list, sign up as a paid subscriber!