Easy Sheet Pan Chicken and Veggies Stir Fry

Name: Easy Sheet Pan Chicken and Veggies Stir Fry
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1/2 pound asparagus spears chopped; 2 cups broccoli florets; 1 Tablespoon brown sugar; 1 Tablespoon brown sugar; 4 boneless skinless chicken breasts chopped into 1-inch strips; 1 clove minced garlic; 2 green onions minced; 8 oz. sliced mushrooms; 8 oz. sliced mushrooms; 2 Tablespoons olive oil; 1 large red bell pepper chopped; 1 small red onion chopped; 2 Tablespoons rice wine vinegar; 1 teaspoon sesame oil; ½ cup soy sauce; 2 zucchinis sliced

Cook: 20 min

Prep: 10 min

Ready: 30 min

Servings: 4 servings

Calories: 262.47

Ingredients

1 1/2 pound asparagus spears chopped
2 2 cups broccoli florets
3 1 Tablespoon brown sugar
4 1 Tablespoon brown sugar
5 4 boneless skinless chicken breasts chopped into 1-inch strips
6 1 clove minced garlic
7 2 green onions minced
8 8 oz. sliced mushrooms
9 8 oz. sliced mushrooms
10 2 Tablespoons olive oil
11 1 large red bell pepper chopped
12 1 small red onion chopped
13 2 Tablespoons rice wine vinegar
14 1 teaspoon sesame oil
15 ½ cup soy sauce
16 2 zucchinis sliced

Directions

1
In a zip top bag, mix together the soy sauce, rice wine vinegar, brown sugar, garlic and sesame oil.
2
Add the sliced chicken to the bag and let the chicken marinate for at least 2 hours or overnight.Preheat the oven to 400 degrees.
3
Add all the vegetables to a sheet pan and toss with olive oil.
4
Add the chicken with its marinade and toss everything together to coat.
5
Bake for 20-30 minutes, stirring halfway through cooking, until the chicken is cooked through and the veggies begin to soften.
6
Serve with steamed rice.

Nutrition per serving

262.47 Calories

25.2g Carbs

21.76g Protein

10.43g Fat

Allergens

milk egg fish wheat soy shellfish peanuts sesame

Easy Sheet Pan Chicken and Veggies Stir Fry

Directions

Nutrition per serving

Tags

Allergens