General Leah’s Sheet Pan Dinner (Edit recipe)

Welcome to my healthier spin on General Tso's chicken! My version is baked and has no added sugar but was deemed by my husband who loves Chinese takeout as "a delicious meal". This takeout fake out meal was made even easier by everything coming together in one pan and in under 30 minutes. If you need easy dinner ideas, look no further! This is a great weeknight meal that you'll come back to over and over again.

5 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	290
Fat:	13 g
Carbohydrates:	13 g
Protein:	29 g
Cholesterol:	113 g
Sodium:	1865 mg
Fiber:	0 g
Sugars:	7 g
Calculated per serving.

by joyfuleatsnbeats

Serves: 3

Ingredients

1 - 1.25 lb Boneless Skinless Chicken Breasts, cut into cubes
4 - 5 cup Broccoli, chopped into florets
1 whole Red Bell Pepper, roughly chopped
2 Tbsp Avocado Oil, eyeball it - to grease pan

sauce

0.5 cup Chicken Instant Bone Broth, or chicken stock
3 Tbsp Coconut Aminos, or maple syrup
0.25 cup Wheat-free Tamari, or soy sauce
2 Tbsp Rice Vinegar
1 Tbsp Tomato Paste
1 - 2 tsp Chili Garlic Sauce
1 Tbsp Arrowroot Powder, or corn starch
0.25 cup Water

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix everything together for your sauce.
Drizzle oil on your sheet pan and add the broccoli and red pepper. Pour 1/4 of the sauce over the veggies and bake at 425 for 10 min.
Once the veggies are done, push them to the side and add the diced chicken on the other side (may need to add more oil to the pan).
Pour the rest of the sauce over the chicken and veggies.
Bake for 15 minutes.
Stir everything together with the now thickened sauce on the pan and serve over rice.