Gluten-Free Sheet Pan Ginger Chicken

This turmeric ginger chicken recipe is a gluten-free formula I turn to again and again. It's roasted on one sheet pan with a mixture of vegetables (low FODMAP optional if you prefer) for an anti-inflammatory balanced meal.

Prep Time 10

Cook Time 25

Servings

Author Phoebe Lapine

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

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, stir together the dill, ginger, lime juice, fish sauce, coconut oil, honey or maple syrup, and turmeric. Fold in the chicken and set aside to marinate for 10 minutes at room temperature.
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. Bake until the chicken is cooked through and the veggies are caramelized, about 25 minutes.