I’m all about EASY when it comes to weeknight meals. And also, LEFTOVERS. If I can whip up a dinner that’s easy and leftover-yielding, I am one happy camper.
Usually when I meal prep for the week, I have breakfast and lunch in mind, so dinner falls by the wayside. Will and I have been able to get into a good rotation of weeknight classics, but I’m always looking for new dishes to throw into the mix. It’s safe to say this One Pan Sesame Broccoli and Chicken is going on the “make again (and again and again)” list.
Plus, this recipe makes 4 servings, so it’s ideal for a single person or young couple looking to get some extra lunches or dinners out of it!
Broccoli is one of my favorite vegetables to use in dishes like this, mainly because it can act as a perfect vehicle for a tasty sauce. I attempted to undercook the broccoli just a little bit, so it maintained some crunch when I reheated this One Pan Sesame Broccoli and Chicken for lunch later in the week. Instead of steaming or roasting the broccoli, I used a touch of vegetable stock and softened the florets in a covered skillet. I think we could probably call that a quick-braise, right?!
If you cook a lot, you probably have all of the ingredients for this Asian style sauce in your pantry/fridge. If not, almost all of the ingredients are shelf stable, and I promise they will come in handy for other recipes! Speaking of pantries, check out my post on stocking your pantry and freezer like a dietitian!
When I took these photos, I had the most BEAUTIFUL natural sunlight shining into my apartment. It made me so excited for warmer days ahead. And this light also made the photos turn out great (or at least I think so)! Plus, sesame seeds make everything look cool.
I served this dish with a side of cauliflower rice, but you can also prepare any type of whole grain to eat on the side. Pro tip: Mix it in with everything else, so you can soak up as much of that sauce as possible.
For more Asian style dishes, check out:
One Pan Sesame Broccoli and Chicken
- 1 large head broccoli - chopped into florets
- ¼ cup vegetable stock
- 1.5 pounds boneless, skinless chicken breast - diced into 1" cubes
- ¼ cup reduced sodium soy sauce - or coconut aminos
- 3 tablespoon honey
- 1 tablespoon lime juice
- 4 cloves garlic - crushed
- 1 teaspoon fresh ginger - finely chopped
- 1 tablespoon sesame oil
- Sesame seeds - to taste
- Sea salt and ground black pepper - to taste
- In a large skillet, add broccoli and vegetable stock. Cover and cook on medium to high heat for about 6-8 minutes or until stock has evaporated, and broccoli is cooked to your desired tenderness. You may choose to add a few more dashes of stock to soften the broccoli more if you want.
- Remove the broccoli from the skillet, and keep warm. In the same skillet, add the cubed chicken and cook for ~6-8 minutes over medium heat, or until chicken is cooked all the way through. Be sure to flip the chicken cubes with a fork or tongs halfway through to promote even cooking.
- While the chicken is cooking, whisk all of the other ingredients (aside from the sesame seeds) in a small bowl. Once the chicken is cooked, pour the sauce into the pan, and add the broccoli. Stir until the sauce begins to thicken and the broccoli and chicken are coated. Top with sesame seeds, salt and pepper to taste. Enjoy!
Oh and PS: Happy National Nutrition Month!