One-Sheet Thai Peanut Chicken

Happy Monday! One of my favorite bloggers–Landyn Hutchinson at Living With Landyn–recently did a mash-up of her favorite one-sheet dinners and this Thai Peanut Chicken bake was one of them. It was super easy to make. She suggests marinating the chicken 1-4 hours before you bake it, but I think this could be done the night before or the morning of if you’re in a pinch. This recipe serves 4, but I doubled it for my crew.

What You Need:

• 1 lb boneless skinless chicken tenderloins
• 3 carrots, peeled into ribbons or cut
• 9 oz bag broccoli florets
• 1/2 cup creamy peanut butter
• 1/2 lime, juiced
• 1 tsp sesame oil
• 1/4 cup cashews
• 1/2 teaspoon ginger powder
• 2 tbs brown sugar
• 1/2 tsp chili paste
• 1 cup coconut milk
• 1/2 tsp sriracha sauce

What to Do:

1. Preheat oven to Roast setting at 425°
2. Microwave peanut butter in a medium size bowl for 30 seconds or until melted down a bit.
3. Add ginger powder, brown sugar, sesame oil, chili paste, sriracha and coconut milk, stir well. Set aside and allow to cool.
4. Place chicken tenderloins in a Ziploc bag and add 1/2 of peanut sauce mixture.
5. Refrigerate and allow to marinate for 1-4 hours.
6. Line a baking sheet with parchment paper.
7. Use a vegetable peeler to make carrot ribbons or cut into 1/4 strips.
8. Arrange veggies in a single layer.
9. Sprinkle cashews over veggies.
10. Add chicken to veggie filled sheet pan.
11. Roast for 25 minutes or until chicken is cooked and veggies are tender.

Serve with remaining sauce + a squeeze of lime. Delicious over brown rice or rice noodles.

So good and so easy! Enjoy!

xo,