Sheet-Pan Sesame Chicken with Carrots & Baby Bok Choy

This sheet-pan dinner features roasted chicken thighs, baby bok choy and roasted carrots dressed with a sweet sesame glaze. Sriracha offers a mild spice, but serve with more if you want to turn up the heat.

Sheet Pan Chicken with Carrots and Baby Bok Choy
Photo: Rachel Marek
Active Time:
25 mins
Total Time:
55 mins


  • 1 ¼ pounds boneless, skinless chicken thighs, trimmed

  • ½ teaspoon salt, divided

  • ¼ teaspoon ground pepper

  • 1 large carrot, cut on the diagonal into 1/4-inch-thick slices

  • 3 tablespoons sesame oil, divided

  • 2 tablespoons reduced-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey

  • 2 teaspoons grated fresh ginger

  • 1 teaspoon Sriracha

  • 1 clove garlic, grated

  • 12 ounces baby bok choy, quartered lengthwise

  • 1 bunch scallions, trimmed and cut into 1-inch pieces

  • 1 teaspoon toasted sesame seeds


  1. Place a large rimmed baking sheet in the oven. Preheat the oven to 425°F.

  2. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Arrange in a single layer on one side of the preheated baking sheet. Spread carrots on the other side. Drizzle the chicken and carrots with 1 tablespoon sesame oil. Turn the chicken over and stir the carrots to combine. Roast for 15 minutes.

  3. Meanwhile, combine soy sauce, vinegar, honey, ginger, Sriracha, garlic and the remaining 2 tablespoons sesame oil and 1/4 teaspoon salt in a small bowl. Place bok choy and scallions in a medium bowl; add half the sauce and toss to combine.

  4. After 15 minutes, remove the pan from the oven. Flip the chicken. Drizzle the chicken and carrots with the remaining sauce. Add the bok choy mixture to the carrots; stir to combine. Roast until the chicken is cooked through (an instant-read thermometer inserted in the thickest part will register 165°F) and the vegetables are tender, 10 to 12 more minutes. Sprinkle with sesame seeds and serve with more Sriracha, if desired.

Nutrition Facts (per serving)

317 Calories
17g Fat
12g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. chicken & 1 cup vegetables
Calories 317
% Daily Value *
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Total Sugars 7g
Added Sugars 4g 8%
Protein 30g 60%
Total Fat 17g 22%
Saturated Fat 3g 15%
Cholesterol 133mg 44%
Vitamin A 7269IU 145%
Vitamin C 42mg 47%
Vitamin D 1IU 0%
Vitamin E 1mg 4%
Folate 25mcg 6%
Vitamin K 55mcg 46%
Sodium 739mg 32%
Calcium 123mg 9%
Iron 3mg 17%
Magnesium 45mg 11%
Potassium 711mg 15%
Zinc 3mg 27%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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