Staff Pick

One-Sheet Sesame-Crusted Chicken

with broccoli and red bell pepper

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

Don't get it twisted: Sesame Street is the street where big yellow birds and grouchs in cans live, and sesame seeds are what make this chicken supremely special. Healthier than take-out, easily made on one baking sheet, every slightly sweet, slightly spicy bite is brought to you by the letter “D” for delicious. The side of broccoli go with the chicken like Bert goes with Ernie, and the entire meal's flavor and ease will have you singing about sunny days chasing the clouds away. (Unless you're a grouch; then you can sing about stormy skies hiding the sun.)

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 fl. oz. Teriyaki Glaze
  • 2 tsp. Chopped Ginger
  • ½ fl. oz. Honey
  • 1 tsp. Sriracha
  • 1 Red Bell Pepper
  • 1 tsp. Multicolor Sesame Seeds
  • 8 oz. Broccoli Florets
  • 2 Green Onions
  • Nutrition (per serving)

  • Calories
    477
  • Carbohydrates
    30g
  • Fat
    29g
  • Protein
    44g
  • Sodium
    1654mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut broccoli into bite-sized pieces. Stem, seed, remove ribs, and cut red bell pepper into thin strips. Trim and cut white portions of green onion into 1" lengths. Cut green portions into thin slices. Keep white and green portions separate. Pat chicken breasts dry.

  • Step 2 - Make the Sauce
    2

    Make the Sauce

    In a mixing bowl, add teriyaki glaze, half the ginger (reserve remaining for vegetables), honey, and Sriracha (to taste). Stir until ginger is completely combined and set aside.

  • Step 3 - Prepare the Vegetables
    3

    Prepare the Vegetables

    Place broccoli, red bell pepper strips, white portions of green onions, and remaining ginger on prepared baking sheet and toss with 4 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on one half of the baking sheet.

  • Step 4 - Roast the Chicken and Vegetables
    4

    Roast the Chicken and Vegetables

    Rub chicken breasts with 2 tsp. olive oil and place on empty half of baking sheet. Drizzle 2 tsp. sauce (reserve remaining for plating) on each. Make sure utensils and remaining sauce do not touch raw chicken. To best avoid cross-contamination, use two bowls for sauce. Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 14-16 minutes.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, spooning reserved sauce on plate and topping with chicken. Garnish chicken with sesame seeds and green portions of green onions. Bon appétit!