Name: Sesame Chicken & Brussels Sprouts Sheet Pan
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 ½ lb boneless chicken breasts, cut into 2-inch cubes; 1 egg, beaten; ¼ cup all-purpose or gluten-free all-purpose flour; Kosher salt and black pepper, to taste; ¾ lb brussels sprouts, halved; 6 tbsp extra virgin olive oil or sesame oil; ⅔ cup low sodium soy sauce (use San-J Tamari Lite, Kikkoman Less Sodium, or Yamasa Naturally Brewed Soy Sauce); ⅓ cup pomegranate juice (apple cider or orange juice also work); ¼ cup honey; 2 tbsp balsamic vinegar; 2 tbsp apple cider vinegar (Bragg Organic or Heinz); 1 tbsp molasses or pomegranate molasses; 1 tbsp creamy peanut butter; 2 cloves garlic, minced or grated; 1 inch fresh ginger, grated; 1 tsp crushed red pepper flakes, adjust to taste; Steamed rice, sesame seeds, and sliced green onions, for serving; Pomegranate arils, optional

Description

A flavorful, one-pan meal featuring tender sesame chicken and caramelized brussels sprouts coated in a glossy honey-sesame glaze. Ready in just 35 minutes, this recipe combines sweet, savory, and tangy notes for a balanced, wholesome dinner.

Ingredients

1 ½ lb boneless chicken breasts, cut into 2-inch cubes

1 egg, beaten

¼ cup all-purpose or gluten-free all-purpose flour

Kosher salt and black pepper, to taste

¾ lb brussels sprouts, halved

6 tbsp extra virgin olive oil or sesame oil

⅔ cup low sodium soy sauce (use San-J Tamari Lite, Kikkoman Less Sodium, or Yamasa Naturally Brewed Soy Sauce)

⅓ cup pomegranate juice (apple cider or orange juice also work)

¼ cup honey

2 tbsp balsamic vinegar

2 tbsp apple cider vinegar (Bragg Organic or Heinz)

1 tbsp molasses or pomegranate molasses

1 tbsp creamy peanut butter

2 cloves garlic, minced or grated

1 inch fresh ginger, grated

1 tsp crushed red pepper flakes, adjust to taste

Steamed rice, sesame seeds, and sliced green onions, for serving

Pomegranate arils, optional

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Instructions

1. Preheat the oven to 475°F. Line a baking sheet with parchment paper or lightly grease with oil.

2. In a bowl, combine chicken, beaten egg, and a pinch of black pepper. In a separate bowl, add flour. Dredge the chicken in the flour until lightly coated. Place the coated chicken on one side of the prepared sheet pan. Drizzle with 2 tablespoons of oil.

3. Toss the halved brussels sprouts with 2 tablespoons of oil, salt, and pepper. Place them on the other side of the pan, cut side down.

4. Bake for 12 minutes. Toss the sprouts and flip the chicken. Bake another 3–5 minutes, until chicken is cooked through and sprouts are golden brown. Reduce oven temperature to 400°F.

5. In a medium saucepan, combine soy sauce alternative, pomegranate juice, honey, balsamic vinegar, apple cider vinegar, molasses, peanut butter, garlic, ginger, and red pepper flakes. Bring to a boil over medium-high heat. Boil for 5–8 minutes until the sauce thickens by about one-third. Remove from heat.

6. Pour half of the sauce over the baked chicken and toss to coat. Drizzle 1 tablespoon of oil over the sprouts. Return the pan to the oven for 3 minutes to set the glaze. Watch closely to avoid burning.

7. Serve the chicken over rice, topped with sesame seeds, green onions, and pomegranate arils if desired. Arrange roasted brussels sprouts on the side.

Notes

For a nut-free version, substitute peanut butter with tahini or sunflower seed butter.

Use toasted sesame oil for a deeper flavor.

You can swap chicken for tofu, shrimp, or beef for variety.

Store leftovers in airtight containers for up to 4 days.

Reheat in the oven or skillet for best texture. The sauce can be made ahead and kept refrigerated for up to a week.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sheet Pan, Oven-Baked
Cuisine: Asian-Inspired, American