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Sheet Pan Chicken Stir Fry

Sheet Pan Chicken Stir Fry

Servings: 2


  • 12 oz chicken thighs
  • 1 each yellow bell pepper
  • 5 oz baby carrots
  • 6 oz snap peas
  • 1 tbsp grated ginger
  • 2 tbsp coco aminos (soy sauce)
  • 2 tsp agave nectar (or choice of sweetener)
  • 2 tsp garlic powder
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tbsp olive oil


Pre-Cook (Mise En Place):

  • Gather your equipment: knife, cutting board, mixing bowl, tongs, sheet pan, foil, oven
  • Pre-heat oven to 425F, place foil on top of a sheet pan
  • Slice bell pepper into thin strips
  • Cut chicken into 1 inch square pieces
  • Marinate chicken with : soy sauce, ginger, agave nectar, garlic powder, salt, pepper, and olive oil

Cooking Method:

  • Assemble the chicken and vegetables on a sheet pan
  • Bake in the oven at 425F for 20 minutes or until the chicken cooks through
  • Remove the sheet pan from the oven, mix together the chicken and vegetables and place in a dish container

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