Description
A quick and flavorful Sheet Pan Thai Chicken Dinner that combines tender chicken, vibrant vegetables, and a delicious Thai-inspired sauce, all cooked on one pan for easy cleanup.
Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- 2 cups bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1/4 cup soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together soy sauce, peanut butter, honey, garlic, ginger, lime juice, and sesame oil.
- Place the chicken thighs on a sheet pan and season with salt and pepper.
- Add the sliced bell peppers, broccoli, and carrots around the chicken on the sheet pan.
- Pour the sauce over the chicken and vegetables, ensuring everything is well coated.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
- Feel free to substitute the vegetables with your favorites.
- For a spicier dish, add red pepper flakes or sriracha to the sauce.
- This dish can be served over rice or quinoa for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg