Baked Sesame Soy Chicken Breastswith 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!
I substituted green beans for broccoli, so my husband would eat it. Very good flavor. Everything took a little longer than the recipe said. Might skip salting everything as it is prepared, as it was a bit salty even with using low sodium soy sauce. Will see how it tastes as leftovers tomorrow.0 Helpful
A new favorite. This was quick, easy, and had good flavor. We did add chili garlic paste to up the heat in the marinade/vinaigrette. Side note- follow the instructions on the quinoa package for cooking time.0 Helpful
The vinaigrette had good flavor (helped by the addition of some sriracha and a grated garlic clove.) I roasted the mixed vegetables on a sheet pan because it seemed easier than steaming on the stovetop for the volume I was making.0 Helpful
This turned out well despite the fact that I had to use water instead of stock for the quinoa (the perils of grocery shopping right after Thanksgiving- there was no stock to be had anywhere). I would turn the heat down before steaming the veggies; mine ended up scorched, yet still undercooked.0 Helpful
I added red paper flakes to the marinade. I put the rest of the 2/3 of the vinaigrette mix on the veggies. Steamed the veggies longer—I like them mushier. Seemed like a healthy easy meal for a weeknight.0 Helpful