Sheet Pan Chicken Stir Fry

I am a huge proponent of easy dinner ideas and sheet pan meals are on the top of my list! Not only are they easy, but they're healthy, too. My family gobbles this one up. I cannot explain how good the sauce is in this recipe so you'll just have to trust me on this one. Serve this chicken and veggies over some rice and you have yourself one filling meal!

Sheet Pan Chicken Stir Fry

2-3 chicken breasts, cut into large strips

4 cups broccoli florets

1 lb. carrots, peeled and cut into 1" thick slices

1 Tbsp. oil, salt and pepper, for veggies

4 Tbsp. brown sugar

4 Tbsp. low sodium soy sauce

2 Tbsp. canola oil

1 Tbsp. sesame oil

4 tsp. garlic, minced

1. Preheat the oven to 400 degrees F.

2. Spray a baking sheet and set aside.

3. Toss broccoli and carrots with 1 Tbsp. oil, salt and pepper. Place veggies in an even layer on the baking sheet.

4. Bake for 10 minutes.

5. Make the sauce by mixing the brown sugar, soy sauce, canola oil, sesame oil and garlic together in a small bowl.

6. Remove veggies from the oven and add the chicken strips to the center of the cookie sheet.

7. Evenly pour sauce over the chicken and veggies and place back into the oven.

8. Cook for 20 more minutes or until the chicken reaches an internal temperature of 165 degrees F.

9. Slice the chicken and serve with veggies over white rice with extra sauce from the pan.