Sheet pan meals offer numerous benefits for both busy home cooks and those looking for a nutritious, flavorful meal. This meal combines lean protein from the chicken, fiber and vitamins from the peppers, and natural sweetness from the pineapple, providing a balanced and nutritious dinner. Perfect for a quick weeknight dinner or a make-ahead option, this sheet pan meal is both delicious and practical.
Prep Time
5 minutes
Cook Time
40 minutes
Makes
4 servings
Ingredients
1 cup quinoa, uncooked
1 pound chicken breast
1 tablespoon avocado oil
¼ teaspoon salt
¼ teaspoon pepper
1 red bell pepper, diced
1 orange bell pepper, diced
½ red onion, diced
½ cup low-sugar Hawaiian BBQ Sauce or teriyaki sauce
1 cup pineapple chunks (canned pineapple is convenient)
1 lime, juiced
Green onion, chopped for garnish
White sesame seeds for garnish
Preparation
- Prepare the quinoa according to the directions on package and set aside.
- Preheat oven to 350 degrees Fahrenheit and prepare a baking sheet by lining with parchment paper.
- In a large bowl, add chicken breast and avocado oil. Then season chicken with salt and pepper.
- In the same bowl, add the bell peppers, red onion and sauce to chicken. Use your hands to coat thoroughly and place on the lined sheet pan. Ingredients should be evenly spread out on sheet pan to evenly cook.
- Bake in the oven for 20 minutes then remove the sheet pan and add pineapple chunks. Cook all ingredients for an additional 10 to 20 more minutes or until chicken reaches an internal temperature of 165 degrees.
- Remove the sheet pan from oven and squeeze lime juice over the sheet pan. Serve with quinoa. Add chopped green onion and sesame seeds to garnish.
- Store leftovers in an air-tight container for 3 to 4 days. Recipe may not freeze well.
Nutrition Information
Serving Size: ¼ of the recipe
Calories: 320, Fat: 8 g, Protein: 31 g, Carbohydrates: 33 g, Fiber: 4 g, Sodium: 263 mg
Adapted from: Beauty and the Benchpress: https://beautyandthebenchpress.com/hawaiian-chicken-sheet-pan
Categories: Sheet pan
