Tuesday is Halloween, and then (gasp!) the next day it’s November! Most people love the holiday season, but for anyone who’s trying to follow some type of carb-conscious eating plan, I don’t think there’s any doubt that November and December are two of the hardest months of the year to watch your carbs. I do try to help, but even on this blog there are always a few more indulgent treats than usual showing up during the holidays. So when I was looking at the recipes I’d worked on lately I thought it might be good to at least start out the week with a new recipe that’s definitely a healthy option. Do you like the sound of that?

This Low-Carb Sesame Chicken and Broccoli Sheet Pan Meal has similar flavors to the take-out Sesame Chicken and Broccoli that I’m guessing most people have had at least a few times, but there is no carb-loaded coating on the chicken, and the sauce isn’t sweetened with sugar like take-out Sesame Chicken would be. And this tasty sheet pan meal couldn’t be easier to make. You could cut up the chicken and make the marinade the night before; then let it marinate while you’re at work all day (or at least 4-5 hours.) Then dinner can be on the table in less than 30 minutes! I used some foil to make the pan even easier to clean, but if you’re not a fan of cooking with foil just cook the chicken and broccoli right on the sheet pan! I didn’t try this out on any kids, but I’m guessing it’s pretty kid-friendly too.


  • 3 large boneless, skinless chicken breasts, cut into 1 inch pieces
  • 2 lb. broccoli crowns, trimmed and cut into bite-sized pieces
  • 1 T peanut oil
  • black sesame seeds for garnish (optional; regular sesame seeds are also fine)


  • 1/3 cup soy sauce (gluten-free if needed, I used gluten-free Tamari)
  • 1 T unseasoned rice vinegar (don’t use seasoned vinegar which contains sugar)
  • 1 T + 1 tsp.Asian Sesame Oil
  • 1 T granulated Stevia sweetener (or other sweetener of your choice)
  • 1 T agave nectar, maple syrup, or sugar-free maple syrup (or other sweetener of your choice)
  • 1/2 tsp. garlic powder


  1. Trim chicken breasts removing any fat and undesirable parts and cut the chicken into pieces about 1 inch square.
  2. Mix together the soy sauce, rice vinegar, sesame oil, granulated Stevia or other sweetener, agave or other sweetener, and garlic powder to make the marinade/glaze.
  3. Put chicken pieces in a Ziploc bag or plastic container with a snap-tight lid and add the marinade, reserving 1/4 cup marinade to glaze the chicken and broccoli with after it’s cooked.
  4. ...........................................

for full recipes please see : kalynskitchen.com


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