Description
A flavorful and easy sheet pan meal featuring juicy chicken coated in a sticky sweet and sour sauce, roasted with colorful vegetables.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup pineapple chunks (fresh or canned)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
- In a bowl, whisk together soy sauce, honey, ketchup, apple cider vinegar, garlic, and ginger.
- Place chicken thighs on the sheet pan and season with salt and pepper.
- Arrange bell peppers, onion, and pineapple chunks around the chicken.
- Brush half of the sauce over the chicken and vegetables.
- Bake for 20 minutes.
- Remove from oven and brush remaining sauce over the chicken and veggies.
- Return to oven and bake for another 10-15 minutes until chicken is cooked through and sauce is sticky.
- Optional: Transfer pan juices to a small saucepan, add cornstarch slurry, and cook over medium heat until thickened. Pour over chicken before serving.
- Garnish with sesame seeds and chopped green onions if desired.
Notes
- Use chicken breasts if preferred, adjusting cooking time accordingly.
- Add snap peas or broccoli for extra veggies.
- Serve over steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg