Baked Ginger Soy Chicken with Roasted Green Beans

Tender chicken breasts brushed with a savory ginger and toasted sesame glaze, baked alongside crisp green beans.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $2.40/serving

Dietary

• High-Protein
• Low-Calorie
• Low-Carb
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Saturated-Fat
• Low-Fat

Tags

• bake
• sheet pan
• healthy
• savory
• quick
• budget-friendly

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 4 even portions)
• 1 pound green beans (trimmed)
• 3 tablespoon soy sauce (reduced-sodium)
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh ginger (finely grated)
• 1 tablespoon avocado oil
• 0.5 teaspoon black pepper (ground)
• 1 tablespoon sesame seeds (toasted)

Instructions

1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. In a small bowl, whisk together the soy sauce, toasted sesame oil, grated fresh ginger, and 1/4 teaspoon of the black pepper.
3. Place the chicken breast portions on one side of the prepared baking sheet and brush evenly on both sides with the soy-ginger mixture.
4. Toss the trimmed green beans with the avocado oil and the remaining 1/4 teaspoon black pepper, then spread them in a single layer on the other side of the baking sheet.
5. Bake for 18 to 20 minutes until the chicken reaches an internal temperature of 165°F and the green beans are tender-crisp.
6. Let the chicken rest for 5 minutes, then slice and serve with the green beans, sprinkling sesame seeds over top if desired.

Notes

Patting the chicken dry before brushing with glaze ensures maximum flavor adherence and prevents excess liquid on the baking sheet.

Nutrition (per serving)

• Calories: 286
• Protein: 40 g
• Carbohydrates: 4.1 g
• Fat: 11.5 g
• Fiber: 1 g
• Sodium: 1151 mg
• Saturated Fat: 1.8 g
• Sugar: 0.9 g
• Cholesterol: 120 mg