Chinese Chicken & Broccoli Sheet Pan Meal {Whole30, Paleo, and Keto}
Is there anyone who ISN’T a fan of quick meals? I know sheet pan meals and one-pot meals are some of my favorites! They’re fairly foolproof, clean-up is way easier, and they free up your time to do other things…like play with your dogs! My two beagles definitely appreciate when I’m available to play or give extra cuddles!
This Chinese Chicken & Broccoli Sheet Pan Meal is perfect for any night of the week or a great meal-prep dish to make for your daily lunches. You can use chicken tenderloins like the recipe calls for or just slice up a few chicken breasts – whatever you have on hand works just fine!
The recipe does call for honey, which isn’t whole30 or keto. However, you could totally leave it out or substitute date paste or pineapple puree for that added sweetness that’s typical of a teriyaki sauce. UP TO YOU!
My favorite part about sheet pan meals, besides the eating, is how easy clean up is! I always line my pan with parchment paper so all I have to do is simply throw it away and my pan is clean. It doesn’t get any better than that!
If you’ve never invested in parchment paper, do yourself a favor and go get some!
Add this easy sheet pan to your next day of meal prep. It’s flavorful and makes it super easy to stay on track with any health goal or lifestyle that you may be following right now!
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 1 lb Chicken tenders
- 2 Broccoli bunches fresh not frozen
- 1/3 cup Coconut aminos
- 1 1/2 tbsp Sesame oil
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Minced garlic
- 1 tbsp Raw honey optional - sub date paste or pineapple puree for whole30 & keto
- 1 tsp Pink salt
- 1/2 tsp Black pepper
- 1/2 tsp Crushed red pepper optional - adds heat
- 1/4 tsp Ground ginger
- 2 tbsp Avocado oil sub olive oil
- 1 tbsp Arrowroot flour
- 1 tbsp Water
- 1 tsp Sesame seeds optional
Ingredients
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- In a large bowl mix together aminos, sesame oil, vinegar, garlic, honey, salt, pepper, ginger and crushed red pepper.
- Add the chicken tenders to the bowl with the marinade and toss. Let sit for 20-30 minutes (or more), if desired.
- Preheat oven to 400 degrees.
- Trim off all of the florets from the broccoli bunches and cut into bite sized pieces. Tip: save the stalks to "rice" up for another meal. I like to add the riced broccoli stalks to cauliflower rice and serve this chicken and broccoli on top.
- On a parchment paper lined baking sheet, spread broccoli around the outside edges and drizzle with avocado oil. If desired, add extra salt and pepper to the broccoli florets.
- Lay the marinated chicken tenders along the opening middle section of the sheet pan.
- Bake for 18-20 minutes or until the chicken is cooked through the center.
- While the meal is cooking, pour remaining marinade in a small sauce pan and cook over medium-low heat for 5-8 minutes while whisking continuously. You want to bring this to a simmer (almost boil) to cook out any raw chicken drippings that remain.
- If sauce isn't thick enough after cooking, whisk together water and arrowroot to create a slurry. Add this to your sauce and stir over the heat until the sauce has thickened.
- When the chicken is finished cooking, remove from the oven.
- Optional step: To crisp up the broccoli and slightly brown the chicken, cook the sheet pan under the broiler on high for 3-4 minutes. Keep a watch on it - you do not want to forget about it!
- Pour the thickened sauce over the chicken tenders. Top with more crushed red peppers and sesame seeds, if desired.
- Serve alone or on top of steamed cauliflower rice or cauliflower fried rice.