Baked Sesame Soy Chicken Breasts
with broccoli / carrots / quinoa
This simple and flavorful sesame soy 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.
- 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
- Soy sauce, low-sodium - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Oil, toasted sesame - 2 tsp
- Brown sugar - 1 tsp
- Oil, cooking - 1/4 cup
- Make vinaigrette - Whisk together soy sauce, 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)
- 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)
- Broccoli / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
- 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)
- Remove chicken from marinade (discard marinade) and season with some salt and pepper.
- Heat oven to 400F / 204C degrees.
- 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.
- 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.
- While chicken is cooking, wipe the skillet clean and return to heat.
- 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.
- Add in 1/3 of the vinaigrette and cover with a lid. Steam vegetables, covered, until tender, ~3 minutes.
- If quinoa was made ahead, reheat in the microwave.
- Serve chicken and vegetables over quinoa. Drizzle remaining 1/3 of vinaigrette over top. Add some hot sauce if you’d like. Enjoy!
This was a hit with everyone in our family. Some of my kids prefer dark meat, so I subbed in boneless skinless thighs for half of the chicken. I let the chicken marinate overnight and it ended up very flavorful. Some other changes: I added a chopped scallion and a minced garlic clove to the vinaigrette, rinsed/toasted the quinoa before cooking, and had to double the cooking time for the chicken and veggies.0 Helpful
The whole family enjoyed this one!!0 Helpful
I simplified this recipe to save time and dishes. Didn’t marinate the chicken, just did salt and pepper. Kept the chicken in the pan after I browned it and added the veggies and sauce, closed the lid for 5-10 min for the chicken to cook all the way through.0 Helpful
Used lentils instead of quinoa and was very good. Hot sauce was key for me,0 Helpful
Pretty basic, veggies were good, but chicken lacked flavor. Had to add some teriyaki sauce.0 Helpful
This was pretty tasty and I'll make it again. I cut the chicken breasts in half and seared 2 minutes on each side in a cast iron skillet, then finished in the oven for 8 minutes, but could have done 6. Then I let them rest on a plate covered with foil while I sautéed the vegetables, that way I only used 1 pan for the whole meal. I used frozen riced cauliflower and omitted the carrots. Came together pretty quick and easy, my kids (4 and 2) gobbled up the chicken and broccoli!0 Helpful