Description
This Chicken Stir-Fry Sheet Pan Meal is a quick and healthy dinner option packed with vibrant vegetables and juicy chicken.
Ingredients
Scale
- 3 boneless, skinless chicken breasts, trimmed and cut into pieces at least 1 inch square
- 2 red bell peppers
- 2 cups sugar snap peas
- 1 1/2 T peanut oil
- 1–2 T sesame seeds, preferably black
- 1/3 cup soy sauce (gluten-free if needed)
- 2 T unseasoned rice vinegar
- 2 T Golden Monkfruit Sweetener or low-carb sweetener of your choice
- 1 T sesame oil
- 1/2 tsp. garlic powder
Instructions
- Trim the chicken breasts and cut into pieces at least 1 inch square.
- Combine soy sauce, rice vinegar, Golden Monkfruit Sweetener (or sweetener of your choice), sesame oil and garlic powder.
- Put the chicken into a Ziploc bag and pour in HALF the marinade. Let chicken marinate in the fridge for at least 4 hours (or all day while you’re at work would be even better.)
- When you’re ready to cook, cover a large baking sheet with foil, then put it in the oven and then cut peppers into strips about the same thickness as the sugar snap peas.
- Put veggies into a bowl and toss with the peanut oil.
- After 8 minutes, remove pan from the oven and arrange the veggies around the chicken, trying to have each vegetable piece touching the pan as much as you can.
- Put back into the oven and cook about 12 minutes more, or until the chicken is cooked through and lightly browned.
- Brush cooked chicken and vegetables with the remaining marinade and sprinkle with black sesame seeds. Serve the Chicken Stir-Fry Sheet Pan Meal hot.
Notes
- Use gluten-free soy sauce if needed for dietary restrictions.
- Adjust the amount of sweetener according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg