PREP: 10 minutes
COOK: 25 minutes
Dairy-Free, Nut-Free, Egg-Free, Gluten-Free
sweet Thai chili sauce
garlic cloves, minced
grated fresh ginger
boneless skinless chicken breasts, cut into 1 inch cubes
red bell pepper, diced
green onions, sliced
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.
In a small bowl, whisk together the tamari, sweet Thai chili sauce, sesame oil, garlic, and ginger.
In a large bowl, combine the broccoli, snap peas, bell pepper, chicken, and two-thirds of the sauce. Toss until everything is well coated.
Transfer the mixture onto the baking sheet. Bake until vegetables are tender and the chicken is cooked through, between 20 and 25 minutes.
Serve immediately topped with green onion and sesame seeds or store in the refrigerator for up to 3 days.
|Total Fat (g)||8|
|Saturated fat (g)||1|
|Trans fat (g)||0|
|Total Carbohydrate (g)||14|
|Dietary Fiber (g)||4|
|Total Sugars (g)||7|
|Added Sugars (g)||0|
|Vitamin D (mg)||0|
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