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5 from 2 votes

Quick & Easy Sheet Pan Thai Peanut Chicken Dinner

Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Dinner
Cuisine: American
Keyword: easy dinner ideas, gluten free dinner ideas, healthy peanut sauce, healthy sheet pan dinner ideas, homemade thai peanut sauce, sheet pan chicken dinner, sheet pan dinner ideas, sheet pan peanut chicken, thai peanut sauce recipe, weeknight dinner recipes
Servings: 6
Author: Renee Kohley - Raising Generation Nourished

Ingredients

For the Thai Peanut Sauce & Marinade:

  • 1/2 cup peanut butter
  • 1/2 cup yogurt, coconut yogurt, whole milk, or coconut milk
  • 1/3 cup coconut aminos
  • 1/4 cup honey
  • Juice of 1 lime
  • 2 tsp ground ginger
  • 2 tsp garlic powder
  • 1/4 - 1/2 tsp crushed red pepper flakes optional for heat to your taste
  • Sea salt and pepper to your taste

For the Sheet Pan Dinner:

  • 3 tbsp olive oil divided
  • 3-4 chicken breasts, cubed
  • 1 large purple onion sliced into strips
  • 1 large carrot peeled and julienned
  • 1 red, orange, or yellow sweet bell pepper
  • 5 cups broccoli florets
  • Sea salt and pepper to taste
  • Optional cooked rice or rice ramen to serve over
  • Garnishes per preference - lime juice, chopped cilantro, extra peanut sauce drizzle

Instructions

For the Thai Peanut Sauce/Marinade:

  • Put all of the ingredients in a jar and whisk to combine until smooth. You can thin the sauce out to your prefrence with either more milk or water.

To Marinate the Chicken:

  • You can marinate the chicken anywhere from 15 minutes to 8 hours. It is nice to get it set up in the morning so it is ready to go right before dinner!
  • Put a little more than half of the peanut sauce in a container or gallon freezer bag. Add 1 tablespoon of olive oil and all of the cubed chicken. Put the lid on the container or zip up the bag and let the chicken marinate in the fridge for at least 15 minutes or up to 8 hours.

For the Sheet Pan Dinner:

  • Pre-heat the oven to 425 degrees. You could also use a convection or air fry mode on your oven at 400-425 degrees with a shorter cook time.
  • Toss the veggies on a sheet pan with 2 tablespoons of olive oil, and sea salt and pepper to taste.
  • Line a second sheet pan with unbleached parchment paper and place the marinated chicken on this sheet pan.
  • Roast both sheet pans at 425 degrees for 25 minutes. If you are using the air fry or convection mode on your oven, you will find that the sheet pans will be done in about 15-20 minutes.
  • Remove the sheet pans from the oven and mix the cooked chicken cubes with the roasted veggies. Serve over rice or rice ramen and garnishes as you like.