This sheet pan chicken tenders and vegetables is the perfect one-pan meal! It’s gluten-free, paleo, and AIP.

A plate full of sheet pan chicken tenders and vegetables

Sheet pan meals are one of my favorites for easy weeknight dinners! Sometimes they can be a little one-note, but this one is a totally different story. It’s made with grain-free and egg-free chicken tenders that are perfectly crispy, and roasted sweet potato and broccoli… all on one pan!

The Ingredients for Sheet Pan Chicken Tenders & Veggies

  • Chicken Tenderloins. For ease, buy raw chicken tenderloins.
  • Coconut Milk and Apple Cider Vinegar. These ingredients marinate the chicken.
  • Arrowroot Starch and Coconut Flour. These are the primary ingredients for the coating for the chicken.
  • Dried Parsley, Garlic Powder, Onion Powder, Salt, and Pepper.
  • Avocado Oil.
  • Sweet Potatoes and Broccoli Florets. These veggies add nutrients and flavor to the sheet pan dinner! You can buy pre-cut veggies for a shortcut.

How to make the Sheet Pan Chicken Tenders and Veggies

  • Marinate the chicken tenderloins.
  • Coat the chicken and transfer to baking sheet.

The steps to prepare the chicken for baking.

  • Add vegetables to the baking sheet and transfer to oven.

The sheet pan before and after baking

  • Remove from oven and enjoy!

Tips & tricks

  • Save time by buying chicken tenderloins and chopped broccoli. You can buy pre-cut veggies, as well as raw chicken tenderloins to save time. You can for sure chop them yourself at home, but it’s much easier to buy the pre-cut versions if you’re looking to save time.
  • Add sauce. You’ll definitely need a dip like compliant ranch, or a bbq sauce.

Is this sheet pan chicken tenders and veggies healthy?

Healthy is subjective, but with protein and veggies all on one pan, we think this recipe is an easy and healthy choice!

Reheating and storage instructions

Store the cooked recipe in the fridge in glass for 2-3 days, and reheat in the oven for a few minutes to reheat.

A sheet pan chicken tender being held in a hand.

You’ll also like…

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sheet Pan Chicken Tenders & Veggies {GF}

  • Author: Michelle
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units Scale

For the chicken tenders

  • 1 lb chicken tenderloins
  • 3/4 cup coconut milk
  • 1 tbsp apple cider vinegar
  • 1/4 cup arrowroot starch
  • 3 tbsp coconut flour
  • 2 tsp dried parsley
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper (omit for AIP)
  • 3 tbsp avocado oil

For the vegetables

  • 1 large sweet potato, peeled and chopped
  • 2 cups broccoli florets
  • Salt and pepper (omit pepper for AIP)
  • 1 tsp garlic powder


  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Add the chicken tenderloins to a large bowl and cover with coconut milk and apple cider vinegar. Let it marinate in the fridge for 20 minutes.
  3. While the chicken is marinating, combine the arrowroot, coconut flour and seasonings in a bowl and toss to combine.
  4. Coat the chicken tenders by using one hand to handle the marinated chicken, and one hand to coat. Use one hand to pick up a chicken tender from the coconut milk, allowing the excess milk to drip off. Use the other hand to coat in the coating. Transfer to the baking sheet and repeat for all of the chicken.
  5. Add the vegetables to the other half of the baking sheet and season.
  6. Drizzle both the chicken tender and vegetables with avocado oil.
  7. Transfer to the oven and cook for 40 minutes, carefully flipping the tenders halfway, and tossing the vegetables. If desired, crisp the tenders further by turning up the oven to 415 F and cooking for another 5 minutes. The chicken should reach an internal temperature of 165 F.
  8. Remove from the oven and allow to cool before serving with a dip of your choice.


All nutrition facts are estimated and will vary.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main Dishes
  • Method: Baked


  • Serving Size: 1 serving
  • Calories: 418
  • Fat: 23.3g
  • Carbohydrates: 23.6g
  • Fiber: 4.6g
  • Protein: 29.8g

Keywords: sheet pan chicken tenders, gluten free chicken tenders