Sheet Pan Sesame Chicken over Noodles, Coconut Water, DD Cottage Cheesecake Cups

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Prep Time: 35 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1027kcal

Ingredients

Divine Dish Cottage Cheesecake Cups

  • 3 Medjool dates pitted
  • 1/3 cup Rolled oats
  • 1.5 TBSP Pecans
  • 1/4 tsp Ground cinnamon
  • 1 cups Cottage cheese low-fat
  • 2 TBSP Greek yogurt non-fat
  • 1 tsp Vanilla extract
  • 1 tsp Honey
  • 1/2 Lemon zested
  • 1/4 tsp Lemon juice

Berry Compote

  • 1 cups Mixed berries fresh or frozen
  • 1 tsp Maple syrup
  • 1/4 tsp Lemon juice

Sesame Sauce

  • 2 TBSP Reduced-sodium soy sauce
  • 1½ TBSP Honey
  • 1 TBSP Rice wine vinegar
  • 1 TBSP 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

Noodles

  • 4 oz Rice noodles

Garnishes

  • 1 Scallion thinly sliced
  • 1 TBSP Fresh cilantro roughly chopped
  • 1 tsp Sesame seeds

Coconut Water

  • 2 cups Coconut water chilled

Instructions

  • Prepare all ingredients as listed.
  • If the dates are firm, soak them in hot water for 5–10 minutes, then drain well.
  • Make the cheesecake base: In a food processor, blend the dates, rolled oats, pecans, and cinnamon until a sticky mixture forms. Divide between ramekins, press firmly into the bottom, and refrigerate.
  • Prepare the cheesecake filling: Blend the cottage cheese until completely smooth. Add the Greek yogurt, vanilla, honey, lemon zest, and lemon juice. Blend until combined. Spoon over the chilled bases, smooth the tops, and refrigerate.
  • Simmer the mixed berries with the maple syrup and lemon juice over medium-low heat for 5–8 minutes, until slightly thickened. Let cool to warm while preparing dinner.
  • 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 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. Reserve ¼ of the sauce for the noodles and ¼ 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 and roast for 15 minutes.
  • Sprinkle the cashews over chicken and vegetables and continue roasting for 5–10 minutes until the chicken internal temperature reaches 165°F (74°C) and the vegetables are tender.
  • Bring a pot of water to a boil. Cook the noodles according to the package instructions until tender. Drain thoroughly, then toss with the reserved sesame sauce.
  • Serve the sheet pan chicken over noodles drizzled with reserved sesame sauce and garnished with scallion, fresh cilantro and sesame seeds, along with cheesecake cups topped with berry compote and coconut water.

Nutrition

Calories: 1027kcal | Carbohydrates: 147g | Protein: 48g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 2508mg | Potassium: 2058mg | Fiber: 15g | Sugar: 66g | Vitamin A: 1907IU | Vitamin C: 69mg | Calcium: 298mg | Iron: 7mg

Sheet Pan Sesame Chicken over Noodles, Coconut Water, DD Cottage Cheesecake Cups

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 35 minutes
Cook Time 30 minutes
Servings 2
Calories 1027 kcal

Ingredients
  

Divine Dish Cottage Cheesecake Cups

  • 3 Medjool dates pitted
  • 1/3 cup Rolled oats
  • 1.5 TBSP Pecans
  • 1/4 tsp Ground cinnamon
  • 1 cups Cottage cheese low-fat
  • 2 TBSP Greek yogurt non-fat
  • 1 tsp Vanilla extract
  • 1 tsp Honey
  • 1/2 Lemon zested
  • 1/4 tsp Lemon juice

Berry Compote

  • 1 cups Mixed berries fresh or frozen
  • 1 tsp Maple syrup
  • 1/4 tsp Lemon juice

Sesame Sauce

  • 2 TBSP Reduced-sodium soy sauce
  • 1½ TBSP Honey
  • 1 TBSP Rice wine vinegar
  • 1 TBSP 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

Noodles

  • 4 oz Rice noodles

Garnishes

  • 1 Scallion thinly sliced
  • 1 TBSP Fresh cilantro roughly chopped
  • 1 tsp Sesame seeds

Coconut Water

  • 2 cups Coconut water chilled

Instructions
 

  • Prepare all ingredients as listed.
  • If the dates are firm, soak them in hot water for 5–10 minutes, then drain well.
  • Make the cheesecake base: In a food processor, blend the dates, rolled oats, pecans, and cinnamon until a sticky mixture forms. Divide between ramekins, press firmly into the bottom, and refrigerate.
  • Prepare the cheesecake filling: Blend the cottage cheese until completely smooth. Add the Greek yogurt, vanilla, honey, lemon zest, and lemon juice. Blend until combined. Spoon over the chilled bases, smooth the tops, and refrigerate.
  • Simmer the mixed berries with the maple syrup and lemon juice over medium-low heat for 5–8 minutes, until slightly thickened. Let cool to warm while preparing dinner.
  • 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 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. Reserve ¼ of the sauce for the noodles and ¼ 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 and roast for 15 minutes.
  • Sprinkle the cashews over chicken and vegetables and continue roasting for 5–10 minutes until the chicken internal temperature reaches 165°F (74°C) and the vegetables are tender.
  • Bring a pot of water to a boil. Cook the noodles according to the package instructions until tender. Drain thoroughly, then toss with the reserved sesame sauce.
  • Serve the sheet pan chicken over noodles drizzled with reserved sesame sauce and garnished with scallion, fresh cilantro and sesame seeds, along with cheesecake cups topped with berry compote and coconut water.

Nutrition

Calories: 1027kcalCarbohydrates: 147gProtein: 48gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 76mgSodium: 2508mgPotassium: 2058mgFiber: 15gSugar: 66gVitamin A: 1907IUVitamin C: 69mgCalcium: 298mgIron: 7mg
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