Looking for a quick dinner that’s healthy and delicious? Let me tell you about one of my favorite recipes Sheet Pan Chicken Easy Stir-Fry! It’s full of colorful veggies, juicy chicken, and yummy flavors. Best of all? You cook everything on one sheet pan, so cleanup is a breeze!
Perfect for busy weeknights or meal prepping for the week, this recipe is something the whole family will enjoy. Let’s jump in!
Method
Preheating the Oven
To start, preheat your oven to 425°F. This high heat is perfect for roasting the chicken and veggies quickly while giving them a slightly crispy edge. While the oven is heating, you can begin prepping your ingredients.
Prepping the Ingredients
Take your chicken breasts and slice them into strips try to keep the pieces evenly sized so they cook at the same rate. Next, move on to the veggies. Shred the cabbage into thick pieces, slice the carrots thinly (they take longer to cook, so thinner is better), cut the zucchini into rounds or half-moons, and slice the onion. Don’t forget to mince the garlic, which adds so much flavor to this dish.
Building the Sheet Pan
Grab a large sheet pan and place all the ingredients chicken, cabbage, carrots, zucchini, onion, and garlic right onto the pan. If your pan seems too crowded, it’s okay to split everything between two pans. Crowding can cause the ingredients to steam instead of roast.
Seasoning and Tossing
Now it’s time to add the flavor! Drizzle the chicken and veggies with avocado oil and low-sodium soy sauce. If you’re using honey and ground ginger, add them now for a touch of sweetness and extra depth. Then sprinkle everything with salt and pepper. Once the seasonings are in, toss everything together. You can use your hands, a spatula, or mix them in a large bowl first. Just make sure every piece is coated well.
Spreading Evenly
After tossing, spread the mixture out evenly across the pan. You want all the ingredients to lie in a single layer this is key to getting that nice roasted texture and not a soggy bake.
Baking Time
Place the sheet pan in the oven and bake for 20–25 minutes. At about the halfway point (around 10–12 minutes), take the pan out and give everything a good stir or flip. This ensures even cooking and helps the edges get that golden brown finish.
Finishing Touches
Once the chicken is fully cooked and the veggies are tender with a little crispness, remove the pan from the oven. Now comes the fun part garnishing! Sprinkle freshly chopped green onions and a few sesame seeds right on top. These simple toppings add a pop of color and a tasty crunch.
Ready to Serve
Serve the sheet pan chicken hot and fresh. You can pair it with rice, noodles, or enjoy it as is. It’s also great for storing in containers for meal prep, making your week a whole lot easier!
Necessary Tools
- Large sheet pan
- Sharp knife
- Cutting board
- Mixing bowl (optional)
- Oven mitts
- Spatula or tongs
Sheet Pan Chicken Made Easy!
Cuisine: AmericanDifficulty: Easy6
servings15
minutes25
minutes40
minutesIngredients
2 lbs chicken breast, cut into strips
1/2 small cabbage, thickly shredded
2 medium carrots, thinly sliced
1 medium onion, sliced
1 zucchini, sliced
4 cloves garlic, minced
3 tablespoons avocado oil
1/4 cup low-sodium soy sauce
2 tablespoons honey (optional for sweetness)
1/4 teaspoon ground ginger (optional for extra flavor)
1 1/2 teaspoon salt
1/2 teaspoon black pepper
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)
Directions
- Preheat the oven to 425°F (that’s a nice hot oven to get everything crispy and cooked fast).
- Chop and slice your chicken and veggies. Try to keep things around the same size so they cook evenly.
- Place everything chicken, cabbage, carrots, onion, zucchini, and garlic onto a large sheet pan.
- Drizzle with avocado oil and soy sauce. If you’re using honey and ginger, add those now too.
- Season with salt and pepper. Then give everything a good toss! You can do this right on the pan or in a bowl.
- Spread it all out in a single layer. This helps it roast nicely instead of steaming.
- Bake for 20–25 minutes, giving it a flip or toss halfway through to cook evenly.
- When done, sprinkle on chopped green onions and sesame seeds for a tasty finish.
- Serve hot and enjoy!
Notes
- Don’t overcrowd the pan. If your pan is too full, the food will steam instead of roast. If needed, use two pans.
- Cut everything evenly. This helps the chicken and veggies cook at the same rate no burned carrots or undercooked chicken!
- Toss halfway through. Flipping the ingredients keeps things golden and delicious on all sides.
- Watch the time. Every oven is different, so start checking around 20 minutes to avoid overcooking.
Serving Suggestions
- Serve it over warm rice or brown rice for a filling meal.
- Try it with noodles or cauliflower rice for something different.
- Want a little kick? Add a drizzle of sriracha or chili flakes.
- It also tastes great cold in wraps or on top of a salad the next day!
Fun Fact
Did you know sheet pan meals became super popular because they make cooking (and cleaning!) super easy? One pan = less mess, and we all love that!
Conclusion
And there you have it Sheet Pan Chicken made easy! It’s simple, tasty, and full of colorful goodness. Whether you’re feeding your family or meal-prepping for the week, this recipe is a total winner. Give it a try and let me know how it goes in the comments. Happy cooking!
