Description
This Sheet Pan AIP/Paleo Sweet and Sour Chicken and Vegetables is a flavorful and easy one-pan meal! Made with a gluten-free sweet and sour sauce, it cooks in 15 minutes for a simple and quick weeknight dinner that everyone will love!
Ingredients
Units
Scale
Sweet and Sour Sauce
- 3 TBSP coconut aminos
- 1/2 cup pineapple juice
- 1/4 cup apple cider vinegar
- 1/4 cup coconut sugar
- 1/4 cup nomato sauce
- 1/4 tsp salt
- 1 TBSP arrowroot starch
- 1 TBSP water
Sheet Pan Chicken and Vegetables
- 1 lb boneless, skinless chicken thighs or breasts, chopped in 1/2-inch cubes
- 1/4 cup olive oil, divided
- 1 tsp sea salt, divided
- 1 large red onion, roughly chopped
- 3 heads baby bok choy, sliced in half vertically
- 1 head broccoli chopped into florets, stem included
- 1/2 cup pineapple chunks
Garnish (optional)
- Cilantro or green onions (chopped)
- Sesame or chili flakes (omit for AIP)
Instructions
Sauce
- In a small saucepan on medium heat, combine coconut aminos, pineapple juice, apple cider vinegar, coconut sugar, nomato sauce, and salt. Bring to a boil and whisk.
- While bringing to a boil, make a slurry with arrowroot starch and water. Whisk slurry into saucepan.
- Set aside and let thicken.
Chicken and Vegetables
- To a large bowl add diced chicken. Drizzle with 2 TBSP olive oil, 1/2 tsp salt and half of the sweet and sour sauce. Set aside in fridge to marinate for at least 30 minutes – 1 hr.
- To a large bowl, add red onion, baby bok choy, broccoli, and pineapple chunks. Toss with remaining 2 TBSP olive oil and 1/2 tsp sea salt.
- Line one large sheet pan. Preheat oven to 450F.
- Spread marinated chicken on to 1/3 of sheet pan and vegetables on to the remaining portion.
- Bake in the middle rack of oven for 15 minutes.
- Drizzle remaining sweet and sour sauce over the entire dish. Garnish with cilantro or green onions. Sesame or chili flakes can be added (if AIP reintro) if desired.
- Prep Time: 40
- Cook Time: 15 minutes
- Category: One Pot Meals
- Method: Baking
- Cuisine: Asian inspired