Baked Sesame Soy Chicken Breasts
with carrots / broccoli / quinoa
- Soy sauce, low-sodium - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Oil, toasted sesame - 2 tsp
- Brown sugar - 1 tsp
- Oil, cooking - 1/4 cup
- 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
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Make vinaigrette - Whisk together soy sauce, rice vinegar, sesame oil, brown sugar, and cooking oil (portion for vinaigrette). Add some hot sauce (not on ingredient list) 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)
- Heat oven to 400F / 204C degrees.
- Remove chicken from marinade (discard marinade) and season with some salt and pepper.
- 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 see notes suggesting to double the vinaigrette, I agree. I used this separation to add spice to one. Yes, it will separate, but give it a good shake (sealed container) or hearty stir/whisk and it comes back to life. Great dish, one of the more simple dishes here - whole family loved it! I made the gluten free chicken dish, and just left out the chicken for our vegetarians. This one is definitely going in the regular dinner rotation!1 Helpful
Pretty good. I ended up being out of rice vinegar so I subbed in white wine vinegar instead!0 Helpful
Easy to make and decent flavor. I added some Sriracha before eating. I didn't drizzle any of the remaining glaze on the finished product because the glaze ended up really thick and separated. Not sure if that was from being made ahead and left in the fridge.0 Helpful
It was pretty good. I doubled the vinaigrette as others suggested. I also “burnt” the tofu to help caramelize the marinade and that was great.0 Helpful
Kids and hubby all loved it!0 Helpful
Doubled the sauce, and this was very good.0 Helpful