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HealthySheet Pan Sweet & Sour Chicken is soy free, baked to perfection on a sheet panin 20-minutes. A quick and easy meal that's a healthier version of take-out! Pair with brown or cauliflower rice for a complete meal. Soy Free + Gluten Free + Low Calorie!
I am a complete sucker for any kind of Asian take-out. For years, I traveled weekly as a consultant and Asian was onmost nights mygo to dinner on the road.Vietnamese, Thai, Japanese were among my favorites places to grab take-out.
Pei Wei too!I evenworked in China for awhile, but none of the food there was nothing like the Chinese food we have here. Made with fresh ingredients (some a little too fresh) and much healthier!
For the most part, healthy eating on the road was no big deal as long as I stuck to healthier options on the menu. But I always noticed that the Asian restaurants I went to used a lot more veggies and fresh ingredients than most American style restaurants. I grew a real love for Asian cuisine because of that.
When I stopped traveling for work, I found myself craving those Asian flavors. The problem? Therewasn't anyhealthy Asian restaurants near where I live sono take-out for me! Then one daythe guy noticed a bunchof pineapple taking up valuable real estate in myfreezer (seriously it's so small).
He jokingly said "you should make sweet and sour chicken." Challenge accepted!But this isn't just any sweet & sour chicken. This is a lightened up version that tastes just like the original, buthealthier!
Sheet Pan Sweet & Sour Chicken
For the sauce, Iusedin coconut sugar to lighten the sugar contentand apple cider vinegar and coconut aminos instead of soy sauce. Don't worry! You won't taste the apple cider vinegar at all.
It's the mediator between the tangy soy and sweet sugar and you can use gluten free soy sauce, but I do love coconut aminos to keep recipes anti-inflammatory. Flavor balance perfection!
What'sbetter, this healthy sweet and sour chicken recipe is made on a singlesheet pan. Bake for 20 minutes while you whip up the sauce then drizzle it over the sheet pan when it comes out of the oven to soak up all those sweet, tangy, juicy flavors.
Easy sweet and sour chicken! Easy to make, but even easier to clean up and devour!
Sheet Pan Sweet and Sour Chicken
Megan Olson
This Sheet Pan Sweet & Sour Chicken is baked to perfection on one pan in 20-minutes. A quick & easy meal that's a healthier version of take-out! Pair with brown or cauliflower rice for a complete meal. Gluten Free + Low Calorie!
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dinner
Cuisine American, Asian
Servings 4 servings
Calories 186 kcal
Ingredients
For the Sheet Pan:
- 1 lb chicken breasts diced
- 1/2 cup sliced white onion
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1/2 cup pineapple fresh or thawed
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger
- Salt and pepper to taste
For the Sauce:
- 1/8 cup coconut sugar
- 1 1/2 tablespoons coconut aminos or Gluten Free soy sauce
- 2 tablespoons organic apple cider vinegar
- 1 tablespoon tapioca flour or cornstarch
Instructions
Preheat oven to 375 F. Prepare a baking sheet with parchment paper.
Spread the sliced bell peppers and onions evenly across the sheet pan then add the diced chicken and pineaple throughout.
Spray the extra virgin olive oil over the veggies and chicken. Then sprinkle the seasonings, salt and pepper.
Bake at 375 F for 20-25 minutes until chicken is cooked through.
While the recipe bakes, add the ingredients for the sauce to a small saucepan and bring to a boil while whisking together the ingredients. Once boiling reduce temperature to low then simmer until the sheet pan is done.
Remove the sheet pan from the oven and immediately drizzle with the sauce.
Garnish with sliced green onions and serve over brown rice or cauliflower rice.
Notes
- Nutrition data does not include brown or cauliflower rice.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1servingCalories: 186kcalCarbohydrates: 20gProtein: 15.2gFat: 5.3gSaturated Fat: 1gCholesterol: 36.4mgSodium: 266.1mgFiber: 2.6gSugar: 5.5g
Tried this Recipe? Let me know!Let us know how it was!
What I Used For The Recipe
About Megan
Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.
