Sheet Pan Sweet and Sour Chicken: Whole30, Paleo & Low Carb

Sheet pan meals are the unsung hero of Whole30. And really, they are the unsung hero of healthy meals in general. This sheet pan sweet and sour chicken is... Read More

For the Sheet Pan:

1.5 pounds chicken breasts, diced in 1″ cubes
2 green peppers, diced in 1″ wide pieces
1 red pepper, diced in 1″ wide pieces
1 and 1/2 cup pineapple, diced in 1″ chunks
1 cup sugar snap peas
1 medium onion, diced 1″ thick
2 tablespoons avocado or olive oil
1 and 1/2 teaspoons minced ginger
1/8 teaspoon salt
1/8 teaspoon pepper
For the Sauce:
1/2 cup pineapple juice (fresh or canned)
1/3 cup Tessemae’s Ketchup
1/4 cup rice vinegar
1/4 cup coconut aminos
1 tablespoon arrowroot flour or tapioca starch (cornstarch replacement)

Preheat oven to 400 degrees F.
Place diced chicken, peppers, pineapple, sugar snap peas and onions on a large baking sheet
Add oil, minced ginger, salt and pepper
Using your hands, mix around on the baking sheet to evenly coat
Place in oven on middle rack and bake for 40 minutes