Thai Peanut Sauce Chicken and Veggies is an easy and healthy sheet pan dinner recipe that you can throw together on a busy weeknight! Load up on lean chicken and nutritious veggies for a gluten-free, dairy-free, and low-carb meal the whole family will love!
Prep Time25 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr
Course: Dinner, lunch, Main Course
Cuisine: Asian, Thai
Servings: 6
Ingredients
2bell pepperscut into bite-sized pieces
1red onioncut into bite-sized pieces
1head broccolicut into florets
3carrotsthinly sliced
½tsp.salt
1 ½lbs.chicken breastspounded to 1-inch thick and cut into 4-oz. Portions
Spread bell peppers, onion, broccoli, and carrots out in a single layer. Drizzle 1 tablespoon olive oil and sprinkle salt over the vegetables. Toss to coat.
In a medium-sized bowl combine 3 tablespoons olive oil, soy sauce, peanut butter, sugar, chili paste, and lime juice. Whisk to combine. (If your peanut butter is pretty thick, you may need to microwave it for 10-15 seconds.)
Add half of the peanut sauce and the chicken breasts to a gallon sized zip-top bag. Toss to coat.
Place chicken breasts in the middle of the baking sheet. Bake in preheated oven for 30 minutes.
During the last 5 minutes of cooking, baste chicken breasts with the remaining peanut sauce and drizzle any extra over the vegetables. Return chicken and veggies to oven for 5 more minutes.
For soy free use coconut liquid aminos instead of the soy sauce or Tamari.If on a Paleo diet, substitute almond butter in place of the peanut butter and use coconut liquid aminos instead of the soy sauce.If on a Keto diet, substitute the sugar for liquid stevia extract to reduce it to 9 grams of carbs and 2 grams of fiber per serving.