Low-Carb Chicken Stir-Fry Sheet Pan Meal

Ingredients

• 3 boneless, skinless chicken breasts, trimmed and cut into pieces at least 1 inch square
• 2 red bell peppers
• 2 cups sugar snap peas
• 1 1/2 T peanut oil
• 1-2 T sesame seeds, preferably black
• 1/3 cup soy sauce, gluten-free if needed
• 2 T unseasoned rice vinegar
• 2 T low-carb sweetener of your choice
• 1 T sesame oil
• 1/2 tsp. garlic powder

Directions

1. Trim the chicken breasts, then cut them into chunks no smaller than 1 inch square. In a bowl, stir together the soy sauce, rice vinegar, Stevia, agave or maple syrup, sesame oil, and garlic powder. Add the chicken to a Ziploc bag, pour in half of the marinade, and refrigerate it for at least 4 hours, or leave it there while you’re at work if that fits your day.
2. When it’s time to cook, line a large baking sheet with foil. Set the pan in the oven while it preheats to 425F/220C, so the foil-lined pan gets hot. Pour the chicken into a colander in the sink and drain it well.
3. Carefully take the heated baking sheet out of the oven. Spread the drained chicken across the pan, keeping the pieces separated. Return the pan to the oven and roast the chicken for 8 minutes.
4. As the chicken roasts, trim the sugar snap peas. Remove and discard the cores and seeds from the red bell peppers, then slice the peppers into strips about as thick as the sugar snap peas. Place the vegetables in a bowl and coat them with the peanut oil.
5. When the 8 minutes are up, pull the pan from the oven and tuck the vegetables around the chicken. Aim to get as much of each piece of vegetable against the hot pan as you can.
6. Slide the pan back into the oven and cook for about 12 minutes more, until the chicken is done all the way through and lightly browned.
7. Brush the chicken and vegetables with the reserved marinade, scatter the black sesame seeds over the top, and serve hot.