Sesame-Crusted Chicken Sheet Pan
with Bok Choy & String Peas
Cooking time
25 minutes
Servings
2/4
Calories
470 /serving
What’s on the outside does count! Leave it to black and white sesame seeds to create a nutty and nutritious crust for oven-baked chicken thighs. Toss in tender-crisp Asian vegetables partway through, and this slow-carb sheet pan is complete with barely any effort.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 100g String peas (sugar snap peas or snow peas)
- 450g Baby bok choy
- 1 Scallion
- 15ml Toasted sesame oil
- 27g Black & white sesame seeds
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Eggs • Sesame
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Total Fat
26 g
Saturated Fat
5 g
Sodium
1070 mg
Total Carb
16 g
Sugars
7 g
Protein
44 g
Fibre
6 g
Preparation
Prepare the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the spices and S&P.
- In a shallow bowl, beat 1 egg (double for 4 portions) until smooth.
- Place the sesame seeds in a second shallow bowl.
- Working one at a time, coat the top of the chicken in the egg (letting any excess drip off), then in the sesame seeds (pressing to adhere).
Start the chicken
- Arrange the chicken, coated sides-up, on a lined sheet pan.
- Drizzle with oil and roast, 10 to 12 min., until partially cooked.
Mise en place
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
- Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod.
- Thinly slice the scallion crosswise.
Roast the vegetables & finish the chicken
- In a large bowl, combine the bok choy, string peas, sesame oil, remaining spices and S&P.
- When the chicken is partially cooked, add the vegetables and roast, flipping halfway, 10 to 12 min., until tender and the chicken* is cooked through.
Plate your dish
- Divide the chicken and vegetables between your plates.
- Garnish with the scallions. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
