Friday Foodspiration: Sesame Chicken


Anyone else love Chinese Take-Out, but it doesn’t always love them back?

I enjoy taking my favorite restaurant recipes and making them at home – without the crazy amount of sodium, soy, or MSG.  I also like to be in control of the types of oil I use to cook food for my family, because most oils used in restaurant cooking is very inflammatory.*

Sesame Chicken is a super simple sheet pan dinner that can be ready in 20 minutes on a busy weeknight. I marinade the chicken the night before so it is ready to go when we get home.  I served it with broccoli and our kids ate rice as well . . . and of course we all used chopsticks!

*Choosing anti inflammatory foods can improve your health, mood, decrease pain, and help break through your bodies resistance to weight loss. Click HERE to sit down for a FREE Wellness Coaching Discovery Session to learn more.


  • 2 large boneless, skinless Chicken Breasts, cut into 1 inch pieces

  • Marinade

    • 1/4 cup Coconut Aminos

    • 1 tbs Unseasoned Rice Vinegar

    • 1 tbs Sesame Oil

    • 1 tbs Swerve Granulated Sweetener

    • 1/2 tsp Garlic Powder

    • 1/4 tsp Ground Ginger

    • 2 tbs Black Sesame Seeds

  • 2 tbs Sesame Oil, divided

  • 2 lb Broccoli crowns, cut into bite size pieces


  1. In a large Ziploc bag, combine the ingredients for the marinade.  Add the cut up chicken to the bag and allow to marinade for at least 1 hour or up to overnight.

  2. When ready to cook, preheat oven to 425 degrees and line a baking sheet with foil or parchment paper.  Drizzle baking sheet with 1 tbs Sesame oil.

  3. Pour chicken onto prepared sheet pan and spread out into a single layer.  Cook for 8 minutes.

  4. Toss Broccoli with 1 tbs Sesame Oil and add to pan after 8 minutes.  Cook an additional 8 minutes or until chicken is cooked through.

  5. Remove from oven and serve hot with chicken over broccoli, with traditional sticky rice, or cauliflower rice.

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