Sheet Pan Chicken and Broccoli Supper with Honey Sriracha Sauce and Sweet Potatoes. It’s a healthy gluten-free and paleo meal.
2 large sweet potatoes, peeled if desired and cut into ½-inch dice
2 tablespoons avocado oil or organic canola oil
1 teaspoon coarse kosher salt
1 medium broccoli crown, cut into florets
1 pound chicken tenders
2 tablespoons honey
1 tablespoon Sriracha
1 teaspoon white vinegar
2 scallions, sliced for garnish
- Preheat oven to 450 degrees F. Coat 2 large rimmed baking sheets with cooking spray.
- Toss sweet potatoes and broccoli with 4 teaspoons oil and ¾ teaspoon salt and spread on two baking sheets. Transfer to the oven and roast for 7 minutes.
- Rearrange the veggies to make room for the chicken tenders on the baking sheet. Brush the chicken all over with the remaining 2 teaspoons oil. Sprinkle the remaining salt over the broccoli and chicken. Transfer to the oven and roast until the broccoli is browning, the chicken is cooked through and the sweet potatoes are tender, about 12 minutes.
- Stir honey, Sriracha and vinegar in a small bowl. Drizzle over the chicken, broccoli and sweet potatoes. Serve hot sprinkled with scallions.
If you like to have a lot of sauce, double it!
- Serving Size: 1/4 batch
- Calories: 330
- Sugar: 17
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 7 g
- Protein: 28 g