How To Make Sheet Pan Chicken and Veggie “Stir Fry”
Make a healthy and guilt-free breakfast with this sheet pan chicken tossed with flavorful stir-fried veggies and herbs for a light yet filling meal.
- 1¼lbsboneless skinless chicken breastscut into bite-sized pieces
- stir-fry sauce
- ½lbasparaguscut into bite-sized pieces
- 3cupsbroccoli florets
- 2cupsBrussels sprouts
- 1pcbell peppercored and sliced into bite-sized pieces
- 1red onionpeeled and thinly sliced
- green onionsfor garnish
- sesame seedstoasted, for garnish
- ⅓cupsoy sauce
- 3tbsprice wine vinegar
- 2tbspavocado oil or olive oil
- 1tbspoyster sauce
- 1tspblack pepper
- 1tspgarlic powder
- 1tspsesame oil
- ¼tspground ginger
Heat oven to 425 degrees F. Grease a large baking sheet with cooking spray, and set aside.
Combine the chicken and stir-fry sauce together in a large bowl, and toss until combined. Refrigerate and let the chicken marinate while you chop the remaining veggies.
Once the veggies are ready, add them to the bowl with the chicken, and toss until the veggies are evenly coated with the sauce.
Turn the chicken and veggies out onto the prepared baking sheet, and spread them out so that they are in an even layer.
Bake for 14 to 16 minutes, stirring once halfway through until the chicken is cooked through and no longer pink inside
Whisk all ingredients together until combined to make the stir-fry sauce and top it with the chicken.
Remove from the oven and serve immediately.
- Calories: 413.33kcal
- Fat: 9.79g
- Saturated Fat: 1.55g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.37g
- Polyunsaturated Fat: 2.31g
- Carbohydrates: 40.10g
- Fiber: 13.88g
- Sugar: 11.99g
- Protein: 50.56g
- Cholesterol: 55.19mg
- Sodium: 14151.82mg
- Calcium: 238.34mg
- Potassium: 2617.87mg
- Iron: 14.98mg
- Vitamin A: 273.36µg
- Vitamin C: 110.31mg
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