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Gluten Free Sheet Pan Ginger Chicken

Gluten Free Sheet Pan Ginger Chicken

The ultimate comfort food, Gluten Free Sheet Pan Ginger Chicken is a perfect blend of flavors and textures. This easy weeknight dinner is not only gluten-free but also packed with vibrant veggies and succulent chicken. You'll love how simple it is to make and how delightful it tastes!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup roughly chopped fresh dill tightly packed
  • 2 tablespoons minced fresh ginger
  • 1/4 cup freshly squeezed lime juice from 2 limes
  • 2 tablespoons fish sauce I like Red Boat
  • 2 tablespoons coconut oil melted
  • 2 teaspoons maple syrup or clover honey
  • 1 teaspoon ground turmeric
  • 1 pound boneless skinless chicken thighs
  • 1 bunch asparagus trimmed and sliced on the bias into 1-inch pieces
  • 2 medium daikon radishes cut into wedges (watermelon, purple, or pink work too!)
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt

Equipment

  • Wooden Spoon
  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Chef's Knife

Method
 

  1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, stir together the dill, ginger, lime juice, fish sauce, coconut oil, honey, and turmeric. Fold in the chicken and set aside to marinate for 10 minutes at room temperature.
  3. On the lined baking sheet, toss the asparagus and radishes with olive oil and salt and arrange in an even layer. Arrange the chicken on top and pour any remaining marinade over the vegetables.
  4. Bake until the chicken is cooked through and the veggies are caramelized, about 25 minutes.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to maintain crispiness.
  • Freezing: Yes, you can freeze the cooked dish! Just make sure it's completely cooled before transferring it to a freezer-safe container.
  • Pairing: Pair this dish with quinoa or a side of steamed rice to soak up the delicious juices.
  • Spice it Up: If you love heat, add some red pepper flakes to the marinade for a spicy kick!
  • Herb Swaps: Feel free to swap out the dill for other herbs like cilantro or parsley based on your preference.