Multilingual Stir-Fry Sheet Pan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant medley of Asian and Mediterranean flavors, blending soy sauce, tahini, and pomegranate molasses into a single pan. This asian/mediterranean-inspired sheet pan ready in about 45 minutes pairs sliced chicken breast, sliced bell peppers, head, cut into florets broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, sliced chicken breast
• 2, sliced bell peppers
• 1 head, cut into florets broccoli
• 1 cup snap peas
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp tahini
• 1 tbsp pomegranate molasses
• 2 cloves, minced garlic
• 1 tbsp sesame seeds

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss chicken with 1 tbsp soy sauce, 1/2 tbsp rice vinegar, and 1/2 tsp salt. Spread on a sheet pan.
2. Step 2: Add bell peppers, broccoli, and snap peas. Drizzle with 1 tbsp olive oil and 1 tbsp tahini. Roast 20 minutes.
3. Step 3: In a small bowl, mix remaining 2 tbsp soy sauce, 1 tbsp rice vinegar, pomegranate molasses, garlic, and 1/2 tsp pepper. Pour over roasted vegetables. Bake 10 minutes until sauce thickens and vegetables are tender-crisp. Sprinkle sesame seeds before serving.