By: Carleen Saeger, M.S., OTR/L, FNC, RYT-500hr, Reiki Master/Teacher, USAT L1
Empowering You to Thrive in Life!
Integrative, Functional, & Holistic Occupational Therapist and Life & Wellness Coach
Functional Nutrition Counselor | Registered Yoga Teacher | Reiki Master/Teacher | Endurance Coach | Entrepreneur
Blended Family Mom of 5 Kiddos | Gluten and Dairy-Free Life
As a gluten free family, sometimes we crave asian influenced flavors! But, most restaurants and commercially available products use deep fried chicken and sauces that are not gluten free. Thankfully, I found this recipe for a delicious (and simple!) homemade sweet and sour dish from healmedelicious.com (photo cred, original author).
The first time I made this recipe, I followed the original author's instructions. Since then, I've made it using my own variations and inclusions. It's so versatile and keeps getting better and better! Bonus... the kids love it too!
I always double or triple the recipe (depending on how many of us are home) so I can use it for a healthy and delicious gluten free lunch the next day!
Here’s how I made it on a busy weeknight when Andy and I had to divide and conquer to get all 5 of our kiddos to their practices. While Andy was with the boys at their practices, I dropped off the girls at practice then ran home to quickly make dinner before heading back out to pick them up.
First, I made the sauce following the original author's instructions by combining the coconut aminos, pineapple juice, apple cider vinegar, coconut sugar, tomato sauce (optional sub in "nomato sauce" per original author's recipe for AIP diet), and salt in a small sauce pan. I then brought this to a boil and whisked. I combined the arrowroot starch with water and whisked this into the pan then removed it from heat and set aside.
Next, I chopped all the veggies.
Last, I pulled out my Ninja Air Fryer and lined the baking sheet with parchment paper. I arranged chicken tenderloins in a single layer on the pan mixed with diced red onion, chopped broccoli, cubed pineapple, sliced water chestnuts, sugar snap peas, and chopped bok choy then drizzled the sauce over everything. I did leave out the additional olive oil that was used by the original author. Cooking time will vary depending on quantity and your appliance, but ours cooked in about 25 min at 425 degrees F using the air roast function. This could also be baked in your oven.
While that was cooking, I prepared the cauliflower rice and brown rice separately and combined them to create a 50/50 mix (the rice can also be made ahead to save time; omit brown rice for paleo).
I then kept it all warm while I headed out to pick up the girls from practice. Andy was on his way home with the boys by then so when we all returned home, we enjoyed a healthy and delicious meal together!
Modifications I made:
I used chicken tenderloins instead of breasts or thighs (did not chop to save time)
Used organic tomato sauce instead of nomato sauce
Added additional veggies
Served over cauliflower rice mixed with brown rice
If you give this one a try let me know what you think as well as anything you did to give it your own flair!
Below is the recipe as written by the original author (link below). Please note, I doubled this recipe for our family of 7 and would triple it to have enough for leftovers:
Sheet Pan Paleo Sweet and Sour Chicken and Vegetables
1 lb chicken boneless, skinless chicken thighs or breasts chopped (I did not chop mine to save time and used chicken tenderloins instead)
1/4 c olive oil, divided (I omitted)
1 tsp sea salt
1 large red onion chopped
3 heads baby boy choy, sliced (I chopped mine)
1 head broccoli chopped
1/2 c pineapple chunks
3 T coconut aminos
1/2 c pineapple juice
1/4 c apple cider vinegar
1/4 c coconut sugar
1/4 tsp salt
1 T arrowroot starch
1 T water
Check out the recipe from the original author here to learn more!
Enjoy!
Carleen
Carleen is a holistic, integrative, and functional Occupational Therapist, Life & Wellness Coach, Functional Nutrition Counselor, Yoga Teacher, Reiki Master/Teacher, and Endurance Coach. She is an entrepreneur and owner of Empower Wellness & Rehabilitation where she helps people thrive in their lives by blending the best of Eastern and Western science and wisdom into her work with clients. In her personal life, she is a wife and blended family mom to 5 incredible children (2 biological daughters and 3 stepsons) and 3 dogs! She loves spending time with her family, downhill skiing, lake life, cycling, running, swimming, yoga, working out, and traveling.
