Baked Chicken and Vegetable Stir-Fry

Baked Chicken and Vegetable Stir-Fry is a delightful American supper dish that combines tender chicken pieces with vibrant vegetables, all enhanced by a savory sauce. This easy-to-make recipe is perfect for a comforting weeknight dinner.

Ingredients

• Chicken breast - 300 grams, diced
• Bell pepper (red) - 1 medium, sliced
• Broccoli florets - 100 grams
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, sliced
• Olive oil - 2 tablespoons
• Soy sauce (low sodium) - 2 tablespoons
• Honey - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Black pepper - to taste
• Sesame seeds - 1 tablespoon (for garnish)
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine diced chicken, sliced bell pepper, broccoli florets, julienned carrot, and sliced zucchini.
3. In a separate small bowl, whisk together olive oil, soy sauce, honey, minced garlic, grated ginger, and black pepper.
4. Pour the sauce over the chicken and vegetables, and toss until everything is well coated.
5. Spread the mixture evenly on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Once done, remove from the oven and let it cool for a few minutes.
8. Serve garnished with sesame seeds and chopped parsley.

Nutrition

• Calories: 380
• Protein: 35 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Packed with vitamins and minerals from the variety of vegetables.

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