Serve with 1 cup rice or quinoa.
1 bell pepper
1 small red onion
1 lb (450 g) boneless, skinless chicken breast fillets
2 cups sugar snap peas
1 can (14 oz/398 ml) pineapple chunks in juice
2 tbsp melted coconut oil
Toppings (optional): fresh lime juice
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Slice pepper and onion. In a large bowl, combine pepper, onion, chicken, snap peas, pineapple chunks (including juice), coconut oil, and seasoning. Toss until well coated.
- Arrange in a single layer on pan as best you can. Roast 16 min, or until chicken is cooked through.
- Finish with a squeeze of fresh lime, if desired.