Sheet-Pan Sesame Chicken & Broccoli with Scallion-Ginger Sauce

Sheet-Pan Sesame Chicken & Broccoli with Scallion-Ginger Sauce

4 Reviews
From:, April 2019

In this healthy sheet-pan chicken recipe, meaty bone-in chicken thighs and broccoli florets are tossed with sesame oil and roasted on the same pan for a delicious and easy dinner with minimal cleanup. While the chicken and broccoli cook, whip together the simple scallion-ginger sauce. The sauce would also be wonderful spooned over salmon, tofu or grain bowls; it is easily doubled or tripled!

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 cups broccoli florets with 2-inch stalks attached
  • 2 tablespoons sesame oil, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 pounds bone-in chicken thighs, trimmed
  • 2 tablespoons avocado oil
  • 3 tablespoons minced scallion
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon rice vinegar
  • 2 teaspoons toasted sesame seeds


  • Prep

  • Ready In

  1. Place a large rimmed baking sheet in the oven. Preheat oven to 425°F.
  2. Combine broccoli, 1 tablespoon sesame oil and ¼ teaspoon each salt and pepper in a large bowl. Toss chicken with the remaining 1 tablespoon sesame oil and ¼ teaspoon each salt and pepper in another bowl.
  3. Place the chicken skin-side-down in a single layer on one side of the preheated pan. Roast for 15 minutes. Turn the chicken over and add the broccoli to the other side of the pan. Continue cooking, turning the broccoli halfway through, until the chicken is just cooked through and the broccoli is tender, 20 to 25 minutes more.
  4. Meanwhile, heat a small skillet over medium-high heat until almost smoking. Add avocado oil, scallion, ginger, vinegar and the remaining ½ teaspoon salt; cook, stirring, for 15 seconds. Remove from heat.
  5. Serve the chicken and broccoli drizzled with the scallion-ginger sauce and sprinkled with sesame seeds.

Nutrition information

  • Serving size: 1 thigh & 1½ cups broccoli each
  • Per serving: 422 calories; 28 g fat(5 g sat); 4 g fiber; 8 g carbohydrates; 37 g protein; 114 mcg folate; 115 mg cholesterol; 2 g sugars; 0 g added sugars; 4,388 IU vitamin A; 133 mg vitamin C; 102 mg calcium; 3 mg iron; 716 mg sodium; 723 mg potassium
  • Nutrition Bonus: Vitamin C (222% daily value), Vitamin A (88% dv), Folate (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 5 lean protein, 3 fat, 1½ vegetable

Reviews 4

November 11, 2019
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I made the recipe just as printed. It came out perfectly and we thought it was great. Really easy and an excellent way to use all the broccoli from our CSA farm share.
May 20, 2019
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By: Sharon
Delicious and easy! I used boneless skinless thighs and drained juice before adding broccoli...I’ll definitely be making this often!
May 14, 2019
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By: Jan
Delicious and easy. I added carrots and whole, peeled garlic cloves to the broccoli. I lined my baking sheet with parchment for easy clean up. I also started my chicken at 450 turning it down to 425 at the 15 minute mark and added my veggies. Perfect weeknight meal!
May 12, 2019
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By: Monica
Super tasty! I would make this recipe again. I didn't have avocado oil so I use olive oil.
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