Sheet Pan Chicken and Cabbage Stir Fry
Perfect for busy weeknights, it’s healthy, delicious, and ready in no time!
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1½ Tbsp Olive Oil
- 4 Cups Cabbage, Shredded
- 2 Cups Broccoli, Chopped
- 2 Cups Brussels Sprouts, Halved or Quartered
- 1 Lb Chicken Breasts, Boneless and Skinless
- ½ Tbsp Minced Garlic
- ¼ Tsp Salt
- ½ Tsp Ground Ginger
- 3 Tbsp Coconut Aminos (or Low Sodium Soy Sauce)
- Green Onion, Chopped (for Topping)
Preparation
Step 1
Set your oven to 425°F (220°C).
Step 2
Spread the shredded cabbage, chopped broccoli, and halved or quartered Brussels sprouts on a large sheet pan.
Step 3
Cut the chicken breasts into thin strips and lay them on top of the vegetables on the sheet pan.
Step 4
Drizzle olive oil over the chicken and vegetables. Sprinkle minced garlic, salt, and ground ginger evenly on top.
Step 5
Place the sheet pan in the preheated oven and bake for 20-25 minutes, until the chicken is fully cooked and the vegetables are tender.
Step 6
Remove the sheet pan from the oven. Drizzle the coconut aminos (or soy sauce) over everything and toss to coat.
Step 7
Sprinkle the dish with chopped green onion before serving. If in maintenance, add a drizzle of sriracha for extra heat.
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