Sheet Pan Sesame Chicken, Brown Rice, Coconut Water, Dates
Print Pin Add to CollectionServings: 2
Calories: 456kcal
Ingredients
Brown Rice
- 1/3 cup Brown rice
Sesame Sauce
- 2 TBSP Reduced-sodium soy sauce
- 1½ tsp Honey
- 1 TBSP Rice wine vinegar
- 2 tsp Toasted sesame oil
- 1 tsp Extra virgin olive oil
- 1 tsp Fresh ginger finely grated
- 1 clove Garlic finely grated or minced
- ½ tsp Chili garlic sauce optional
Sheet Pan Chicken & Vegetables
- 8 oz Chicken breast boneless skinless cut into large bite-sized pieces
- 6 oz Asparagus trimmed and cut into 2-inch pieces
- ½ Red bell pepper cut into 1-inch pieces
- ½ Red onion cut into chunks
- ¼ cup Raw unsalted cashews
Garnishes
- 1 Scallion thinly sliced
- 1 TBSP Fresh cilantro roughly chopped
- 1 tsp Sesame seeds
Dates
- 4 Date pitted
Coconut water
- 2 cups Coconut water chilled
Instructions
- Prepare all ingredients as listed.
- Rinse the brown rice under cold water. Cook the rice according to the directions on the package.
- Preheat the oven to 425°F (218°C).
- Line a large sheet pan with parchment paper.
- In a bowl, whisk together the soy sauce, honey, rice wine vinegar, toasted sesame oil, olive oil, fresh ginger, garlic, and chili garlic sauce.
- Add the chicken pieces to a bowl. Pour about half of the sauce over the chicken and toss until evenly coated. Set the remaining sauce aside for serving.
- Arrange the chicken in a single layer on the prepared sheet pan.
- Add the asparagus, red bell pepper, and red onion to the bowl used for the chicken. Toss the vegetables in any remaining sauce left in the bowl. Arrange the vegetables around the chicken in a single layer, then sprinkle the cashews over everything.
- Roast until the chicken internal temperature reaches 165°F (74°C) and the vegetables are tender .
- Serve the sesame chicken and roasted vegetables over rice. Drizzle with the reserved sesame sauce and garnish with scallions, fresh cilantro, and sesame seeds.
- Serve with coconut water and dates.
Nutrition
Calories: 456kcal | Carbohydrates: 58g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1028mg | Potassium: 1563mg | Fiber: 8g | Sugar: 24g | Vitamin A: 1684IU | Vitamin C: 54mg | Calcium: 131mg | Iron: 4mg
Sheet Pan Sesame Chicken, Brown Rice, Coconut Water, Dates
Ingredients
Brown Rice
- 1/3 cup Brown rice
Sesame Sauce
- 2 TBSP Reduced-sodium soy sauce
- 1½ tsp Honey
- 1 TBSP Rice wine vinegar
- 2 tsp Toasted sesame oil
- 1 tsp Extra virgin olive oil
- 1 tsp Fresh ginger finely grated
- 1 clove Garlic finely grated or minced
- ½ tsp Chili garlic sauce optional
Sheet Pan Chicken & Vegetables
- 8 oz Chicken breast boneless skinless cut into large bite-sized pieces
- 6 oz Asparagus trimmed and cut into 2-inch pieces
- ½ Red bell pepper cut into 1-inch pieces
- ½ Red onion cut into chunks
- ¼ cup Raw unsalted cashews
Garnishes
- 1 Scallion thinly sliced
- 1 TBSP Fresh cilantro roughly chopped
- 1 tsp Sesame seeds
Dates
- 4 Date pitted
Coconut water
- 2 cups Coconut water chilled
Instructions
- Prepare all ingredients as listed.
- Rinse the brown rice under cold water. Cook the rice according to the directions on the package.
- Preheat the oven to 425°F (218°C).
- Line a large sheet pan with parchment paper.
- In a bowl, whisk together the soy sauce, honey, rice wine vinegar, toasted sesame oil, olive oil, fresh ginger, garlic, and chili garlic sauce.
- Add the chicken pieces to a bowl. Pour about half of the sauce over the chicken and toss until evenly coated. Set the remaining sauce aside for serving.
- Arrange the chicken in a single layer on the prepared sheet pan.
- Add the asparagus, red bell pepper, and red onion to the bowl used for the chicken. Toss the vegetables in any remaining sauce left in the bowl. Arrange the vegetables around the chicken in a single layer, then sprinkle the cashews over everything.
- Roast until the chicken internal temperature reaches 165°F (74°C) and the vegetables are tender .
- Serve the sesame chicken and roasted vegetables over rice. Drizzle with the reserved sesame sauce and garnish with scallions, fresh cilantro, and sesame seeds.
- Serve with coconut water and dates.
Nutrition
Calories: 456kcalCarbohydrates: 58gProtein: 33gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mgSodium: 1028mgPotassium: 1563mgFiber: 8gSugar: 24gVitamin A: 1684IUVitamin C: 54mgCalcium: 131mgIron: 4mg
Tried this recipe?Let us know how it was!