Sheet Pan Chicken and Veggies
This easy healthy, low calorie sheet pan meal cooks in just 20 minutes! Packed with Asian inspired flavors, loads of vegetables and tender chicken, it's perfect for meal prepping and busy nights!
Servings: 4
Calories: 226kcal
Equipment
- sheet pan
Ingredients
- 2 tablespoons soy sauce regular or gluten-free
- 1 teaspoon sesame oil
- 2 teaspoons olive oil
- 2 teaspoons maple syrup
- 1 teaspoon garlic powder
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- 3 cups broccoli florets
- 2 medium red bell peppers stem and membrane removed; cut into 1-inch pieces
- ¼ cup chopped green onion garnish
- 1 tablespoons sesame seeds garnish
Instructions
- Combine the soy sauce, sesame oil, olive oil, maple syrup, and garlic powder in a 1 gallon zipper close plastic bag. Mix all ingredients together.
- Add the cubed chicken breast, broccoli and red pepper to the bag. Squeeze out as much air as possible and seal. Massage the bag to spread the marinade to coat the ingredients. Marinate in the refrigerator for 30 minutes minimum or up to overnight.
- Preheat the oven to 400 degrees F. Spread the chicken and vegetables onto a sheet pan (optional: line with parchment paper or foil for easy clean up).
- Cook for 20 minutes or until the ingredients are cooked through.
- Remove from oven and enjoy with cauliflower rice, quinoa or regular rice OR pack into meal prep containers. Will make 4 servings.Garnish with the sliced green onion and sesame seeds.
- You can also serve it over rice or quinoa.
Notes
Vegetable substitutions:
- Cauliflower can be substituted for the broccoli. Or use a mix of the two.
- Green beans can be swapped for the red bell pepper too.
Nutrition
Calories: 226kcal | Carbohydrates: 12g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 660mg | Potassium: 806mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2322IU | Vitamin C: 138mg | Calcium: 68mg | Iron: 2mg