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Sticky chicken breast on cabbage and peppers on a wooden plate.

Baked Sweet and Sour Chicken Sheet Pan

This Baked Sweet and Sour Chicken Sheet Pan is an easy weeknight one-pan meal that is veggie-packed that the whole family will love!
Course Dinner
Cuisine American, Asian
Prep Time 10 minutes
Cook Time 44 minutes
Total Time 54 minutes
Servings 4 people
Calories 378kcal



  • 1/2 head Napa cabbage cut into chunks
  • 2 Red Bell pepper thinly sliced
  • 1 large carrot peeled and cut into julienne sticks
  • Salt and pepper to taste


  • 1 ¼ lb skinless boneless chicken breasts
  • 3 cloves garlic minced
  • 1 tbsp grated ginger
  • 6 tbsp honey
  • ¼ cup ketchup
  • ¼ cup coconut sugar
  • 2 tbsp rice wine vinegar
  • 3 tbsp tamari
  • 2 tbsp water
  • 1 tbsp cornstarch


  • White and black sesame seeds
  • Cilantro


  • Preheat oven to 350 F.
  • Place the vegetables on a large baking sheet and sprinkle with salt and pepper.
  • Place the chicken in a large plastic bag.
  • In a bowl, mix together the garlic, ginger, honey, ketchup, coconut sugar, rice wine vinegar, and tamari. Add ¼ cup of the sauce to the chicken and toss to combine.
  • Place the chicken on top of the vegetables, sprinkle with a pinch each of salt and pepper, and bake for 20 minutes.
  • Put the rest of the sauce into a saucepan over medium low heat.
  • Combine the water and cornstarch and add it to the sauce. Bring the sauce to a slight boil, then reduce the temperature to a medium low and simmer until it thickens, about 3-4 minutes.
  • Drizzle the chicken and vegetables with the rest of the sauce and bake for an additional 20 minutes, or until the chicken reaches 165 F.
  • Serve topped with sesame seeds and cilantro, if desired.


Calories: 378kcal | Carbohydrates: 50g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 134mg | Sodium: 1061mg | Potassium: 890mg | Fiber: 3g | Sugar: 40g | Vitamin A: 4880IU | Vitamin C: 108.6mg | Calcium: 115mg | Iron: 2.3mg