SHEET-PAN CHICKEN 'STIR-FRY'

Sheet-Pan Chicken 'Stir-Fry' image

Gather up some boneless chicken, fresh mushrooms, baby carrots and snap peas and get ready for a Sheet-Pan Chicken 'Stir-Fry.' Our delicious Sheet-Pan Chicken 'Stir-Fry' is light on prep, but big on flavor!

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings, 1 cup each

Number Of Ingredients 9

Ingredients

2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
2 Tbsp. lite soy sauce
1/2 lb. fresh mushrooms, quartered
2 cups baby carrots, cut lengthwise in half
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 cups sugar snap peas, trimmed
2 cups instant brown rice, uncooked
1/4 cup HEINZ Tomato Ketchup
1/4 cup KRAFT Asian Toasted Sesame Dressing

Steps:

Heat oven to 450°F.
Mix lime vinaigrette dressing and soy sauce until blended. Pour 2 Tbsp. dressing mixture over mushrooms and carrots in medium bowl; mix lightly. Toss chicken with remaining dressing mixture in separate bowl.
Cover rimmed baking sheet with foil; spray with cooking spray. Spread chicken onto 1/3 of the prepared baking sheet, then spread mushrooms and carrots over remaining side of baking sheet.
Bake 28 min., adding snow peas to vegetable-covered side of baking sheet for the last 8 min. After 15 min. prepare rice as directed on package.
Combine chicken and vegetable mixture in serving dish. Add ketchup and sesame dressing; mix lightly. Serve with rice.

Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g