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Sheet Pan Sweet and Sour Chicken {Portion Fix/21 Day Fix}

Sheet Pan Sweet and Sour Chicken is an easy way to get great Asian flavors. Everything bakes together and then is covered in an easy sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Chinese
Servings 2

Ingredients
  

Sheet Pan Chicken

  • olive oil spray
  • 4 chicken breast tenders, cut into 1-inch pieces
  • 2 cups chopped bell peppers, and onions **optional: you could substitute 1 cup of the veggies for celery, squash, carrots, or broccoli or a mix of your choice.
  • 1 cup canned pineapple chunks

Sweet and Sour Sauce

  • ½ cup crushed pineapple with juice
  • 1 Tablespoon rice vinegar
  • 1½ Tablespoon brown sugar
  • 1½ teaspoon ketchup
  • 1½ teaspoon low-sodium soy sauce
  • 2 teaspoons corn starch mixed with 1 tablespoon water

Instructions
 

Sheet Pan Chicken

  • Preheat oven to 400°.
  • Line sheet pan with foil. Spread the chicken, veggies, and pineapple in a single layer on the pan.
  • Bake for 15 minutes covered. Uncover and stir ingredients. Leave uncovered and bake another 15 minutes.
  • Drain the pan of any juice and discard.
  • Add 1/2 cup of the sweet and sour sauce to the pan and stir well. Bake another 15 minutes.
  • Plate by dividing the pan contents in ½ and plate. Serve 2 tablespoons of reserved sauce with each serving.

Sweet and Sour Sauce

  • Add all the ingredients except the cornstarch and water to a small saucepan. Bring to a rolling boil and boil for 1 minute and then add cornstarch mixed with water and stir till thick (less than 1 minute).
  • Divide into 2 bowls: 1/2 cup bowl and 1/4 cup bowl.

Container Counts for ½ the pan and 2T sauce: 1R, 1G, 3/4P, 2 sweet teaspoons

    Keyword chicken, dairy free, Healthy, Ultimate Portion Fix/21 Day Fix