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Rushmore CrossFit

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July 2, 2024

Sheet Pan Shrimp & Veggies

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 2 bell peppers, sliced
  • 1 cup snap peas
  • 1 cup broccoli florets
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 cups cooked brown rice

Instructions:

  1. Marinate chicken strips in soy sauce for at least 15 minutes.
  2. In a large pan, heat olive oil over medium-high heat.
  3. Add onion, garlic, and ginger, sautéing until fragrant.
  4. Add bell peppers, snap peas, and broccoli; cook until tender.
  5. Add marinated chicken and cook until thoroughly cooked through.
  6. Serve over cooked brown rice.

Macro Breakdown (per serving, 4 servings):

  • Calories: ~400
  • Protein: ~30g
  • Fat: ~15g
  • Carbohydrates: ~35g
  • Fiber: ~7g

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