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Baked Sesame Chicken Breasts
with broccoli / carrots / quinoa

Active: 30 minTotal: 50 min

This simple and flavorful sesame tamari vinaigrette adds a wow factor to baked chicken. Served with sauteed broccoli and carrots over quinoa, this is an easy weeknight dinner you can feel good about! Featured in 2013, we updated the recipe to include carrots.

Ingredients

Servings:
4
Metric
Baked Sesame Chicken Breasts:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
  • Broccoli - 10 oz, chopped
  • Carrots - 8 oz, sliced
  • Chicken breasts, boneless and skinless - 1 lb, halved
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Sesame seeds, white (opt) - 2 tsp
  • Foil - for baking
  • Hot sauce (opt) - for serving
Sesame-Tamari Vinaigrette:
  • Tamari - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Brown sugar - 1 tsp
  • Oil, cooking - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make vinaigrette - Whisk together Tamari, rice vinegar, sesame oil, brown sugar, and cooking oil (portion for vinaigrette). Add some hot sauce if you’d like a bit of spice. (Can be done up to 5 days ahead)
  2. Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  3. Broccoli / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Chicken - Halve chicken breasts and tenderize with a fork. Pour 1/3 of vinaigrette over chicken and marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

Make

  1. Remove chicken from marinade (discard marinade) and season with some salt and pepper.
  2. Heat oven to 400F / 204C degrees.
  3. Heat a skillet over medium-high heat. Add first part of cooking oil (portion for chicken) and then chicken to heated oil (cook in batches if it won’t all fit at once). Sear on each side for ~2 minutes and then move to a baking dish. Sprinkle sesame seeds on top.
  4. Cover baking dish tightly with foil and then transfer to oven until chicken breasts are cooked through and reach 165F / 74C degrees, 6 to 8 minutes.
  5. While chicken is cooking, wipe the skillet clean and return to heat.
  6. Add second part of cooking oil (portion for chicken) and then broccoli and carrots to heated oil with some salt. Saute for 2 to 3 minutes.
  7. Add in 1/3 of the vinaigrette and cover with a lid. Steam vegetables, covered, until tender, ~3 minutes.
  8. If quinoa was made ahead, reheat in the microwave.
  9. Serve chicken and vegetables over quinoa. Drizzle remaining 1/3 of vinaigrette over top. Add some hot sauce if you’d like. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (46)
Gluten-free (3)
Paleo (5)
Vegetarian (9)

35 reviews

Made extra sauce and added a can of water chestnuts. More of a stir fry and very good.

By: Jennifer
Posted: Dec 09, 2018
Diet: Gluten-free
0 Helpful

I subbed fish for chicken and it worked out really well. I roasted the broccoli and also roasted the carrots with a little bit of honey (the kids loved them) instead of sautéing them.

By: Judith
Posted: Dec 06, 2018
Diet: Original
0 Helpful

Really really tasty! Subbed in chicken thighs (and added a bit of butter to the quinoa ;)) and thought the marinade was absolutely fantastic!

By: Whitaker
Posted: Dec 05, 2018
Diet: Original
0 Helpful

The chicken was okay - a little bland, but I didn’t filet the chicken breasts because they were on the smaller side. Maybe that would’ve made a difference. The veggies on the other hand we’re awesome!!

By: Candice
Posted: Dec 05, 2018
Diet: Original
0 Helpful

Amazing flavor! It is a favorite!

By: Catherine
Posted: Dec 04, 2018
Diet: Original
0 Helpful

So easy and quick!

By: Olivia
Posted: Dec 03, 2018
Diet: Vegetarian
0 Helpful