Sheet Pan Chicken and Veggie "Stir Fry"

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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 lbs Asparagus
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  3 cup Broccoli
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  2 cup Brussels Sprouts
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  1 Bell Pepper(119g)
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  1 Yellow Onion(110g)
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  Optional: Thinly-Sliced Green Onions And Toasted Sesame Seeds, For Garnish
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  0.3 cup Soy Sauce, Low Sodium
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  3 tbsp Vinegar, Rice
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  2 tbsp Avocado oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Oyster sauce
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  1 tsp 1 teaspoon freshly-cracked black pepper
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  1 tsp Garlic powder
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  1 tsp Sesame Oil, Toasted
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  0.3 tsp Ginger, Ground

Instructions

1. 1Preheat your oven to 425°F. Line a large sheet pan (or two) with foil. In a large bowl, whisk together the soy sauce, rice wine vinegar, avocado oil, oyster sauce, black pepper, garlic powder, sesame oil, and ground ginger until combined.
2. 2Cut the chicken breasts into bite-sized pieces and add to the bowl. Toss to coat evenly, then let marinate at room temperature while you prep the vegetables.
3. 3Cut the asparagus into bite-sized pieces, break the broccoli into florets, halve the Brussels sprouts and trim the ends, core and slice the bell pepper into bite-sized pieces, and thinly slice the red onion.
4. 4Add all the vegetables to the bowl with the marinated chicken. Toss everything together until evenly coated with the sauce.
5. 5Spread the chicken and vegetable mixture in a single layer across the sheet pan — do not crowd; use two pans if needed. Roast at 425°F for 20–22 minutes, flipping once halfway through, until the chicken reaches an internal temperature of 165°F, the edges are caramelized, and the Brussels sprouts and broccoli have lightly charred tips.
6. 6Remove from the oven. If using, scatter sliced green onions and toasted sesame seeds over the top.
7. 7Divide evenly into 6 meal-prep containers. Allow to cool before sealing and refrigerating.