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Gluten-free Thai peanut chicken on a baking sheet for dinner.
4.15 from 7 votes

Sheet Pan Thai Peanut Sauce Chicken with Veggies

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!

Course Dinner, lunch, Main Course
Cuisine Asian, Thai
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6
Calories 321 kcal


  • 2 bell peppers cut into bite-sized pieces
  • 1 red onion cut into bite-sized pieces
  • 1 head broccoli cut into florets
  • 3 carrots thinly sliced
  • ½ tsp. salt
  • 1 ½ lbs. chicken breasts pounded to 1-inch thick and cut into 4-oz. Portions

Thai Peanut Sauce

  • ¼ cup olive oil divided
  • 3 Tbsp. soy sauce gluten-free
  • 3 Tbsp. peanut butter smooth
  • 2 Tbsp. coconut sugar or brown sugar
  • 1 tsp. chili garlic paste
  • 1 Tbsp. lime juice



  1. Preheat oven to 350 degrees.
  2. Line a large baking sheet with parchment paper or aluminum foil.
  3. 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.
  4. 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.)
  5. Add half of the peanut sauce and the chicken breasts to a gallon sized zip-top bag. Toss to coat.
  6. Place chicken breasts in the middle of the baking sheet. Bake in preheated oven for 30 minutes.
  7. 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.
  8. Serve Thai peanut chicken over rice or cauliflower rice with crushed salted peanuts and cilantro. Enjoy!  See this recipe in Healthy Meal Plan #2.

Recipe Notes

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.

Nutrition Facts
Sheet Pan Thai Peanut Sauce Chicken with Veggies
Amount Per Serving
Calories 321 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 72mg24%
Sodium 785mg34%
Potassium 835mg24%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 8g9%
Protein 28g56%
Vitamin A 6655IU133%
Vitamin C 96.5mg117%
Calcium 47mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.