Sheet-Pan Sweet and Sour Chicken Bowls

$- 1 pound chicken breast, cut into bite-sized pieces - 2 cups bell peppers (red, yellow, and green), sliced - 1 cup red onion, sliced - 1 cup pineapple chunks (fresh or canned) - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt and pepper to taste - 1/4 cup honey - 1/4 cup apple cider vinegar - 2 tablespoons soy sauce (or tamari for gluten-free) - Cooked rice (white, brown, or cauliflower rice for a low-carb option) - Green onions, chopped (for garnish) - Sesame seeds (for garnish) The main ingredients are simple yet vibrant. The chicken gives protein, while the bell peppers add crunch and color. Red onions offer a sweet bite, and pineapple gives a juicy burst of flavor. For seasonings, olive oil helps everything cook evenly. Garlic and ginger powders bring warmth and depth. Honey adds sweetness, while apple cider vinegar gives a zing. Soy sauce ties all the flavors together. I like serving this dish over rice. It soaks up the sauce well and makes each bite satisfying. Green onions and sesame seeds on top provide a nice finish. They add color and a little crunch. Don’t hesitate to mix up the veggies. You can use broccoli or snap peas too. This recipe is all about bright flavors and fun colors! - Preheat the oven to 425°F (220°C). - Spread chicken pieces, bell peppers, red onion, and pineapple on the sheet pan. I find that starting with a hot oven helps cook the chicken and veggies just right. This heat locks in flavors and keeps things juicy. - Drizzle olive oil, sprinkle seasonings, and toss everything together. Using your hands is the best way to mix. Feel the ingredients combine as you coat them in oil and spices. This helps every bite burst with flavor. - Whisk together sauce ingredients, pour over the mixture, and bake for 20-25 minutes. - Stir halfway through baking for even cooking. The sauce adds a sweet and tangy touch. Stirring halfway makes sure everything cooks evenly. You want the chicken tender and the veggies crisp. - Prepare rice and serve over bowls with chicken and vegetable mix. - Garnish with green onions and sesame seeds. The rice is a perfect base for this dish. It soaks up the sauce nicely. Don’t forget the green onions and sesame seeds. They add color and crunch to each bowl! - Ensure even layering of ingredients on the sheet pan for optimal cooking. This helps everything cook at the same rate. - Use a meat thermometer to check that chicken reaches 165°F for safety. This step keeps your meal safe and tasty. - Use mismatched bowls for a colorful presentation. Different sizes and colors make your meal pop. - Arrange rice in a mound topped with chicken and veggies for visual appeal. This creates a beautiful and inviting dish. - Adjust sweetness by varying the amount of honey. More honey means a sweeter dish, while less gives it a tangier taste. - Experiment with different vegetables or add crushed red pepper for heat. This can change the whole flavor profile and make it your own. {{image_2}} You can switch the chicken for tofu to make a great vegetarian meal. Tofu soaks up flavors well, giving you a tasty dish. For a different twist, consider using shrimp or pork. Shrimp cooks fast and adds a nice touch, while pork gives a hearty flavor. Using fresh, seasonal veggies can really lift the dish. Zucchini and asparagus add bright colors and crunch. You can also swap in fruits like mango or peach for a sweet change. These fruits bring a fun twist to your bowls and balance the savory flavors. If you need to avoid gluten, choose gluten-free soy sauce or tamari. It works just as well in this recipe. For a low-carb option, try using cauliflower rice instead of regular rice. This swap keeps your meal light while still being filling. Store leftovers in an airtight container in the refrigerator for up to 3 days. This keeps your sweet and sour chicken fresh and tasty. When you’re ready to eat, just take it out and enjoy. Freeze portions in freezer-safe containers for up to one month. This is great for meal prep! Make sure to label the containers with the date. When you want a quick meal, you have a delicious option ready to go. Reheat in the oven for best texture, or microwave for quick serving. If you use the oven, set it to 350°F (175°C) and warm it for about 15 minutes. This way, the chicken stays juicy and the veggies keep their crunch. If you need it fast, the microwave works too. Just heat in 1-minute intervals until hot. You can prep the chicken and veggies ahead of time. Cut the chicken and slice the bell peppers and red onion. Store them in separate airtight containers in the fridge. You can also mix the sauce ingredients and keep them in a small jar. This way, when you're ready to cook, you just need to combine everything on the sheet pan. It saves time and helps you enjoy a quick meal. Yes, you can use frozen chicken or veggies. If you use frozen chicken, you should thaw it first. This helps it cook evenly. For frozen veggies, you may need to increase the cooking time by a few minutes. Just make sure everything is hot and cooked through before serving. Several side dishes go great with this meal. Here are some ideas: - A fresh green salad with a light vinaigrette. - Crunchy spring rolls for texture. - Steamed broccoli or snap peas for added color and nutrition. These sides will enhance your meal and add more flavors to your dining experience. This blog post covered everything you need for great sheet-pan sweet and sour chicken bowls. We discussed the key ingredients, step-by-step instructions, and helpful tips for cooking and presentation. You can also customize the recipe to suit your tastes. Whether you stick with chicken or try tofu, the dish is sure to please. Storing leftovers is easy too. Remember, cooking should be fun and rewarding. Enjoy making this meal with your favorite ingredients. Happy cooking!$

Sheet-Pan Sweet and Sour Chicken Bowls

Discover the delightful flavors of Sheet-Pan Sweet and Sour Chicken Bowls! This easy recipe features tender chicken, colorful bell peppers, juicy pineapple, and a sweet and tangy sauce, all baked to perfection on a single sheet pan. Perfect for busy weeknights, these bowls are not only delicious but also visually stunning. Click through to explore this fun and vibrant recipe that will tantalize your taste buds and impress your family!

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Ingredients

1 pound chicken breast, cut into bite-sized pieces

2 cups bell peppers (red, yellow, and green), sliced

1 cup red onion, sliced

1 cup pineapple chunks (fresh or canned)

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper to taste

1/4 cup honey

1/4 cup apple cider vinegar

2 tablespoons soy sauce (or tamari for gluten-free)

Cooked rice (white, brown, or cauliflower rice for a low-carb option) for serving

Green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions

Preheat the oven to 425°F (220°C).

On a large sheet pan, spread out the chicken pieces, bell peppers, red onion, and pineapple chunks in an even layer.

Drizzle the olive oil over the ingredients and sprinkle with garlic powder, ginger powder, salt, and pepper. Use your hands to toss everything together until well coated.

In a small bowl, whisk together the honey, apple cider vinegar, and soy sauce. Pour the mixture over the chicken and vegetables on the sheet pan.

Bake in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.

While the chicken is baking, prepare your rice according to package instructions.

Once cooked, remove the sheet pan from the oven and let it sit for a few minutes.

Serve the sweet and sour chicken and vegetables over bowls of rice.

Garnish each bowl with chopped green onions and sesame seeds before serving.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

- Presentation Tips: Use mismatched bowls for a colorful look and arrange the rice in a mound topped with the chicken and veggies. Sprinkle with extra sesame seeds for added crunch and visual appeal.