Chicken and Vegetable Stir-Fry Sheet Pan Meal
Ingredients
10 ozs Chicken Breast⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups Broccoli (chopped into florets)⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 Carrot (medium, sliced on the diagonal)⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups Snap Peas⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp Coconut Aminos⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp Sesame Oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 Navel Orange (juiced)⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp Raw Honey⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp Rice Vinegar
4 Garlic Cloves (minced)
1 tbsp Ginger (peeled and grated)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp Sesame Seeds
Instructions
1. Preheat oven to 375ºF (191ºC) and line a baking sheet with parchment paper.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Place the chicken breasts on the baking sheet, surrounded with the broccoli, carrots and snap peas.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. In a small bowl, whisk together the coconut aminos, sesame oil, orange juice, honey, rice vinegar, garlic and ginger. Pour half the sauce over the chicken and drizzle the rest over the veggies.⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Bake for 30 minutes, or until chicken is fully cooked. Remove the pan from the oven and sprinkle with sesame seeds. Divide between plates and enjoy!⠀⠀⠀⠀⠀⠀⠀
Notes
Serve it With…Crispy Smashed Potatoes, Mushroom Garlic Quinoa or rice
Like it Spicy? Whisk hot sauce or chili flakes into the teriyaki sauce.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Leftovers? Store in an airtight container in the fridge up to 3 days.⠀⠀⠀⠀⠀⠀⠀⠀⠀
No Coconut Aminos? Use tamari/soy sauce instead