Sheet Pan
Family Table Sheet-Pan Chicken & Broccoli — Ginger Sesame & Roasted Chickpeas
Built for a family table meal, this recipe turns chicken, broccoli, and sweet peppers into a complete one-pan dinner. Roasted Chickpeas supplies extra plant protein and texture, while ginger sesame keeps every bite lively.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 5 cups broccoli florets
- 2 bell peppers, sliced
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups cooked brown rice, for serving
- 1 tbsp grated fresh ginger
- 2 tbsp low-sodium soy sauce
- 2 tsp toasted sesame oil
- 1 can chickpeas, rinsed, drained, and patted dry
Make it happen
Directions
- 1
Heat the oven to 425°F and line a large rimmed sheet pan with parchment.
- 2
Whisk 1 tbsp grated fresh ginger and 2 tbsp low-sodium soy sauce with olive oil, salt, and pepper in a large bowl.
- 3
Add the chicken and vegetables, toss well, and spread in a single layer.
- 4
Roast for 22–24 minutes, stirring once, until the chicken reaches 165°F. Finish and serve over brown rice.
- 5
Roast or skillet-crisp the chickpeas until golden and add them during the final five minutes.
Estimated per serving
Nutrition at a glance
Recipe makes 3 servings. Values are planning estimates, not medical advice.