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–+ servings
Sheet Pan Thai Chicken Dinner

Sheet Pan Thai Chicken Dinner: Quick, Colorful & Delicious

A quick, colorfully vibrant dish featuring marinated chicken and mixed vegetables, perfect for busy weeknights. Experience the flavors of Thailand with this Sheet Pan Thai Chicken Dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb Chicken Breast cut into bite-size pieces
  • 1 cup Coconut Milk use unsweetened
  • 2 tbsp Red Curry Paste can be substituted with less spicy ingredients
  • 3 cloves Garlic minced
  • 2 tbsp Dark Soy Sauce substitute with regular soy sauce mixed with molasses
  • 1 tsp Ginger Powder fresh ginger can also be used
  • 1 tsp Turmeric consider using fresh for heightened flavor
  • 1 tsp Coarse Salt adjust to taste
  • 1 tsp Black Pepper adjust to taste
For the Veggies
  • 3 Bell Peppers diced, any color
  • 1 lb Broccoli Florets
  • 1 Red Onion diced
  • 2 tbsp Olive Oil
  • 1 tbsp Sesame Oil or avocado oil if unavailable
  • Garnishes Green Onion, Cilantro, Sesame Seeds
For the Peanut Sauce
  • 6 tbsp Natural Peanut Butter or almond/sunbutter
  • ¼ cup Coconut Milk adjust for consistency
  • 2 tbsp Rice Vinegar or white wine/apple cider vinegar
  • 2 tbsp Fresh Lime Juice adjust to taste
  • 1 tbsp Honey or maple syrup for vegan
  • 1 tbsp Sriracha adjust for heat preference
  • 1 tsp Ginger Powder
  • 1 tsp Garlic Powder

Equipment

  • large bowl
  • Ziploc bag
  • Whisk
  • Baking Sheet
  • Parchment paper

Method
 

Marination and Preparation
  1. In a bowl or Ziploc bag, combine coconut milk, red curry paste, minced garlic, dark soy sauce, ginger powder, turmeric, salt, and pepper. Add chicken and marinate for at least 30 minutes in the fridge.
  2. Whisk together peanut sauce ingredients in a separate bowl until smooth. Adjust seasoning and chill.
  3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Combine diced bell peppers, broccoli florets, and diced red onion in a bowl. Drizzle with olive and sesame oils, season with salt and pepper, and toss well.
  5. Spread marinated chicken and veggies on the prepared baking sheet. Bake for about 30 minutes until chicken reaches 165°F and veggies are tender.
  6. Remove from oven, drizzle with peanut sauce, garnish, and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 4000IUVitamin C: 100mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken for deep flavor. Ensure even veggie cutting for perfect roasting. Adjust heat with red curry paste or Sriracha.

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