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.
Serves:
Ingredients
- 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
Instructions
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Heat oven to 425 degrees F. Grease a large baking sheet with cooking spray, and set aside.
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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.
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Once the veggies are ready, add them to the bowl with the chicken, and toss until the veggies are evenly coated with the sauce.
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Turn the chicken and veggies out onto the prepared baking sheet, and spread them out so that they are in an even layer.
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Bake for 14 to 16 minutes, stirring once halfway through until the chicken is cooked through and no longer pink inside
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Whisk all ingredients together until combined to make the stir-fry sauce and top it with the chicken.
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Remove from the oven and serve immediately.
Nutrition
- 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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