Sheet pan cooking is a quick and simple way to meal prep. Just throw everything onto one cooking sheet, and clean up is a breeze. This technique is a great one to have under you belt too as it is super easy to modify and customize. You can use any protein or vegetable combination you’d like (just cut the pieces about the same size for ensure even cook time), throw it in the oven, and call it a day! If you have vegetables that take less time to cook – throw them in the last few minutes only (like what I did here with the snap peas).
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 2 medium red bell peppers, cut into chunks
- 1/2 medium white onion, cut into chunks
- 2 cups snap peas
- For the sauce:
- ¼ cup coconut aminos or soy sauce
- ¼ teaspoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic
- 1 tsp. fresh ginger
- Salt and pepper, to taste
- Toasted sesame seeds, for garnish
Instructions
- Preheat oven to 400 degrees F.
- In a large mixing bowl, combine all sauce ingredients, chicken, bell peppers, and onion. Toss to combine.
- Spread chicken and chopped veggies on a baking sheet sprayed with non stick spray (I like Chosen Foods Avocado Oil Spray) and season with salt and pepper.
- Bake in the oven for about 18-20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through. About 5 minutes before taking chicken out of the oven, add snap peas and toss to combine.
- Remove from the oven, sprinkle with sesame seeds and serve over rice.
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