Sheet Pan Bell Pepper Stir-Fry

Here is the full detailed recipe:

Sheet Pan Bell Pepper Stir-Fry

Servings: 4

Ingredients:
• 4 large bell peppers, sliced into strips/chunks
• 2 large diced chicken breasts
• 2 tbsp olive oil
• 2 tsp granulated garlic
• 1 tsp ginger powder
• 2 tbsp low-sodium soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 2 cups cooked rice, quinoa, or cauliflower rice (for serving)
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:
1. Set the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
2. Place chicken and bell peppers pieces to a large bowl. Add soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes. Mix well.
3. Spread the bell peppers and chicken evenly on the sheet pan. Drizzle with remaining sauce.
4. Bake for 12-14 minutes or until chicken is cooked through.
5. Divide cooked rice among 4 meal prep containers. Top with the roasted bell pepper stir-fry.
6. Sprinkle with sesame seeds and green onions before serving or storing.
Store in airtight containers in the fridge for up to 4 days.
Each meal has 350 calories, 35g Protein, 33g Carbohydrates & 7g Fat