Sheet Pan Peanut Chicken and Veggies is a delicious, easy-to-prepare dinner solution packed with flavors. Tender chicken pieces are marinated in a creamy peanut sauce and then roasted together with vibrant veggies. The recipe uses common ingredients with a couple of unique additions to create a dish that's both comforting and nutritious.
Most of the ingredients for this recipe are likely staples in your pantry, such as chicken, vegetables, and honey. However, you may need to purchase a few special items, like creamy peanut butter, coconut milk, and rice wine vinegar. These can be easily found in most supermarkets, often in the international or Asian food aisle. Also, remember to grab fresh produce, like baby carrots and broccoli.
Ingredients for Sheet Pan Peanut Chicken and Veggies Recipe
Chicken breasts: The star of the recipe, chicken breasts are lean, protein-rich, and cook beautifully with the peanut sauce.
Coconut milk: Adds a rich, creamy texture to the peanut sauce.
Peanut butter: Gives a smooth, nutty flavor to the chicken.
Soy sauce: Enhances the overall taste, adding a savory, umami element.
Honey: Adds a touch of sweetness to balance the flavors.
Rice wine vinegar: Provides a tangy kick and aids in marination.
Lime juice: Fresh, citrusy, and helps tenderize the chicken.
Sesame oil: Imparts a distinctive, nutty flavor.
Ginger: Adds a spicy, aromatic note.
Garlic: Enhances flavor - a recipe essential.
Canola oil: Used for roasting the veggies, providing a light, neutral taste.
Baby carrots: Sweet, colorful, nutrient-packed add-ins.
Broccoli florets: Adds a great crunch and is rich in vitamins.
Cilantro: For garnishing and adding a fresh finish.
One reader, Aline Utley says:
This sheet pan peanut chicken and veggies recipe is a game-changer! The flavors are incredible, and the dish is so easy to prepare. The chicken comes out tender and juicy, and the veggies are perfectly roasted. It's a definite winner for a quick and delicious weeknight dinner.
Cooking Techniques for Sheet Pan Peanut Chicken and Veggies
How to marinate the chicken: In a large bowl, mix the chicken with coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic, and ginger. Ensure the chicken is well coated and let it marinate for at least 30 minutes to infuse the flavors.
How to prepare the vegetables: Toss the baby carrots and broccoli florets in canola oil and season with salt and pepper. Ensure the vegetables are evenly coated before placing them on the sheet pan alongside the chicken.
How to check for doneness: To ensure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F. If the chicken is not yet cooked through, return it to the oven and continue checking at 5-minute intervals.
How To Make Sheet Pan Peanut Chicken and Veggies
Come home to a hearty dish with this peanut chicken cooked with broccoli and carrots in a flavorful mix of coconut milk, peanut butter, and honey.
Serves:
Ingredients
- 4chicken breasts,boneless skinless
- 7ozcoconut milk,1 can
- ⅓cupcreamy peanut butter
- 2tbspsoy sauce,low-sodium
- 2tbsphoney
- 1tbsprice wine vinegar
- 1tbsplime juice
- ½tspsesame oil
- 1tbspginger,minced
- 1tbspgarlic,minced
- 1tbspcanola oil
- 1lbbaby carrots
- 1lbbroccoli florets
- cilantro,for garnish
Instructions
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Preheat the oven to 375 degrees F.
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In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger.
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Place the chicken into the middle of the cookie sheet, scraping the leftover marinade on top of the chicken.
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Add the canola oil, carrots, and broccoli to the bowl, mix and add to the pan.
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Cook for 25 to 30 minutes or until the chicken is cooked through (It will take longer for larger pieces of the chicken breast).
Nutrition
- Calories: 450.84kcal
- Fat: 28.28g
- Saturated Fat: 11.11g
- Trans Fat: 0.14g
- Monounsaturated Fat: 10.11g
- Polyunsaturated Fat: 5.16g
- Carbohydrates: 21.34g
- Fiber: 3.12g
- Sugar: 10.98g
- Protein: 31.42g
- Cholesterol: 74.24mg
- Sodium: 454.46mg
- Calcium: 93.89mg
- Potassium: 890.10mg
- Iron: 3.74mg
- Vitamin A: 674.28µg
- Vitamin C: 74.96mg
Pro Tip for Making Sheet Pan Peanut Chicken and Veggies
To ensure the chicken cooks evenly, try to use chicken breasts that are roughly the same size. If they vary greatly in size, consider cutting the larger pieces into smaller ones to match the smaller pieces. This will help all the pieces to cook at the same rate, preventing some pieces from being overcooked while others are still undercooked. Additionally, marinating the chicken in the peanut butter and coconut milk mixture for a few hours or overnight can help to tenderize the chicken and infuse it with more flavor. Just be sure to refrigerate it during this time to keep it safe to eat.
Time-Saving Tips for Sheet Pan Peanut Chicken and Veggies Recipe
Prep ahead: Chop vegetables and marinate the chicken the night before to save time on the day of cooking.
One pan, multiple meals: Double the recipe and freeze the extra portions for quick and easy future meals.
Invest in quality tools: High-quality knives and kitchen gadgets can make prep work faster and more efficient.
Organize your workspace: Keep all ingredients and tools within easy reach to minimize time spent searching and moving around the kitchen.
Batch cooking: Cook a large quantity of the recipe and portion it out for multiple meals throughout the week.
Substitute Ingredients For Sheet Pan Peanut Chicken and Veggies Recipe
chicken breasts - Substitute with turkey breasts: Turkey breasts can be used as a lean and flavorful alternative to chicken breasts in this recipe. They have a similar texture and can absorb the flavors of the marinade and sauce well.
coconut milk - Substitute with almond milk: Almond milk can be used as a substitute for coconut milk to provide a creamy texture and a hint of nuttiness to the dish. It is also a suitable option for those looking to reduce the saturated fat content.
creamy peanut butter - Substitute with almond butter: Almond butter can be used as a substitute for peanut butter to provide a creamy and nutty flavor to the dish. It also offers a similar consistency and richness to the sauce.
soy sauce - Substitute with tamari: Tamari, a gluten-free soy sauce alternative, can be used as a substitute for soy sauce to maintain the savory and umami flavor in the dish while catering to dietary restrictions.
honey - Substitute with maple syrup: Maple syrup can be used as a substitute for honey to add a natural sweetness to the dish. It also complements the flavors of the other ingredients and provides a rich, caramel-like taste.
rice wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar can be used as a substitute for rice wine vinegar to provide a slightly fruity and tangy flavor to the dish. It also offers a similar level of acidity to balance the other ingredients.
lime juice - Substitute with lemon juice: Lemon juice can be used as a substitute for lime juice to provide a citrusy and tangy flavor to the dish. It offers a similar level of acidity and freshness to enhance the overall taste.
sesame oil - Substitute with avocado oil: Avocado oil can be used as a substitute for sesame oil to provide a mild and buttery flavor to the dish. It also has a high smoke point, making it suitable for roasting the ingredients at high temperatures.
ginger - Substitute with ground turmeric: Ground turmeric can be used as a substitute for ginger to provide a warm and earthy flavor to the dish. It also offers anti-inflammatory properties and a vibrant yellow color.
garlic - Substitute with shallots: Shallots can be used as a substitute for garlic to provide a mild and sweet flavor to the dish. They also offer a subtle hint of onion-like taste and complement the other ingredients well.
canola oil - Substitute with olive oil: Olive oil can be used as a substitute for canola oil to provide a fruity and slightly peppery flavor to the dish. It also offers heart-healthy monounsaturated fats and enhances the overall taste.
baby carrots - Substitute with sliced bell peppers: Sliced bell peppers can be used as a substitute for baby carrots to add a pop of color and a crunchy texture to the dish. They also provide a slightly sweet and vibrant addition to the recipe.
broccoli florets - Substitute with cauliflower florets: Cauliflower florets can be used as a substitute for broccoli florets to provide a similar texture and absorb the flavors of the sauce. They also offer a mild and slightly nutty taste to the dish.
cilantro - Substitute with flat-leaf parsley: Flat-leaf parsley can be used as a substitute for cilantro to provide a fresh and herbaceous flavor to the dish. It also offers a vibrant green color and complements the other ingredients.
Presentation Tips for Sheet Pan Peanut Chicken and Veggies
Elevate the plating: When presenting the dish, focus on creating a visually stunning arrangement. Use the vibrant colors of the baby carrots and broccoli to create a beautiful contrast on the plate.
Garnish with finesse: Sprinkle freshly chopped cilantro over the dish to add a pop of color and a burst of fresh flavor. The cilantro will not only enhance the visual appeal but also provide a delightful aroma.
Incorporate texture: Consider adding a crunchy element to the dish, such as toasted peanuts, to provide a delightful textural contrast to the tender chicken and vegetables.
Balance the elements: Ensure that each component of the dish is thoughtfully placed to create a harmonious balance on the plate. Pay attention to the placement of the chicken, vegetables, and garnishes to achieve a visually appealing composition.
Highlight the main ingredient: Showcase the succulent chicken as the focal point of the dish. Arrange the vegetables and garnishes in a way that draws attention to the perfectly cooked chicken breasts.
Emphasize elegance: Choose a sophisticated plating style that reflects the refined flavors of the dish. Consider using minimalist plating techniques to showcase the natural beauty of the ingredients.
Create a symmetrical layout: Arrange the components of the dish in a symmetrical and organized manner to create a sense of precision and artistry on the plate.
Utilize negative space: Embrace the concept of negative space on the plate to allow the vibrant colors of the dish to stand out. Thoughtfully use the empty space to enhance the overall presentation.
Essential Kitchen Tools for Making Peanut Chicken and Veggies
- Food processor: A food processor is a versatile kitchen appliance that can be used for chopping, slicing, shredding, and pureeing ingredients. It's great for making sauces, marinades, and nut butters.
- Mixing bowl: A mixing bowl is essential for combining ingredients and marinating the chicken. It's important to use a bowl that is large enough to comfortably mix all the ingredients without spillage.
- Baking sheet: A baking sheet, also known as a sheet pan, is used to cook the chicken and vegetables in the oven. It provides a flat surface for even cooking and allows for easy cleanup.
- Whisk: A whisk is useful for blending the marinade ingredients together, ensuring a smooth and well-combined sauce for the chicken.
- Chef's knife: A chef's knife is necessary for cutting the chicken breasts and any other prep work that may be required for the vegetables or garnishes.
- Cutting board: A cutting board provides a safe and stable surface for cutting and preparing the ingredients. It helps protect your countertops and keeps your work area clean.
- Measuring cups and spoons: Accurate measurements are crucial in cooking, and using measuring cups and spoons ensures that the ingredients are added in the correct proportions.
- Tongs: Tongs are helpful for turning the chicken and vegetables on the baking sheet during cooking, allowing for even browning and ensuring that everything cooks evenly.
- Aluminum foil: Aluminum foil can be used to line the baking sheet, making cleanup easier and preventing the ingredients from sticking to the pan.
Storage and Freezing Instructions for Sheet Pan Peanut Chicken and Veggies
Let the sheet pan peanut chicken and veggies cool completely before storing or freezing. This will prevent condensation from forming and making the dish soggy.
To store in the refrigerator, transfer the cooled chicken and vegetables to an airtight container. It will keep well for up to 4 days in the fridge.
For longer storage, freezing is a great option:
- Divide the cooled peanut chicken and veggies into individual serving portions.
- Place each portion into a freezer-safe container or resealable bag, removing as much air as possible before sealing.
- Label the containers or bags with the date and contents for easy identification.
- Freeze for up to 3 months for best quality.
To reheat from frozen:
- Remove the desired portion from the freezer and thaw it overnight in the refrigerator.
- Transfer the thawed chicken and vegetables to a baking dish, covering it with foil to prevent drying out.
- Reheat in a preheated 350°F (175°C) oven for about 20-25 minutes, or until heated through.
- Alternatively, you can reheat the thawed portion in a microwave-safe dish, stirring occasionally, until it reaches the desired temperature.
If you have leftover peanut sauce, store it separately in an airtight container in the refrigerator for up to 1 week. It can be used as a dipping sauce or dressing for other dishes.
How To Reheat Leftover Sheet Pan Peanut Chicken and Veggies
To reheat leftover sheet pan peanut chicken and veggies, preheat your oven to 350°F (175°C). This temperature ensures that the dish warms up evenly without drying out the chicken or overcooking the vegetables.
Place the leftover peanut chicken and veggies in an oven-safe dish or a lined baking sheet. If the sauce has thickened up in the refrigerator, add a splash of coconut milk or chicken broth to help loosen it up and keep the dish moist during reheating.
Cover the dish with aluminum foil to prevent the chicken and veggies from drying out or burning. The foil helps to trap the moisture and steam, ensuring that the leftovers remain juicy and flavorful.
Place the covered dish in the preheated oven and reheat for 15-20 minutes, or until the chicken is heated through and the vegetables are warm and tender. The exact reheating time may vary depending on the quantity of leftovers and your oven's performance.
Alternatively, you can reheat individual portions in the microwave. Place a serving of the leftover peanut chicken and veggies in a microwave-safe dish, cover it with a damp paper towel, and microwave on high for 1-2 minutes, or until heated through. Stir the dish halfway through the reheating process to ensure even warming.
Once the leftovers are heated through, remove the dish from the oven or microwave and let it sit for a couple of minutes before serving. This allows the flavors to meld and the sauce to thicken slightly.
Garnish the reheated sheet pan peanut chicken and veggies with fresh cilantro and a squeeze of lime juice to brighten up the flavors and add a fresh touch to the dish.
Serve the reheated leftovers over a bed of warm rice, quinoa, or noodles to make a complete and satisfying meal. Enjoy your delicious, reheated sheet pan peanut chicken and veggies!
Interesting Trivia About Peanut Chicken and Veggies
The sheet pan peanut chicken and veggies recipe is a convenient and healthy meal option that allows for easy preparation and minimal cleanup. This recipe combines the rich flavors of coconut milk, peanut butter, and soy sauce to create a delicious and satisfying dish. It's a great way to incorporate a variety of vegetables, such as carrots and broccoli, into your meal. This recipe is also versatile, allowing for customization with different vegetables or protein options. It's a perfect choice for busy weeknights when you want a wholesome and flavorful meal without spending too much time in the kitchen.
Budget-Friendly Sheet Pan Peanut Chicken and Veggies Recipe
This sheet pan peanut chicken and veggies recipe is quite cost-effective for a household. The use of affordable ingredients like chicken, carrots, and broccoli makes it budget-friendly. The versatility of the dish also adds value, as it can be served in various ways, maximizing its utility. The approximate cost for a household of 4 people would be around $20-$25, making it an economical choice. The overall verdict for this recipe would be 9/10, considering its affordability, nutritional value, and delicious taste.
Is This Peanut Chicken and Veggie Recipe Healthy?
This sheet pan peanut chicken and veggies recipe has both healthy and unhealthy aspects. On the positive side, it includes nutrient-dense ingredients like chicken breast, carrots, and broccoli, which provide protein, fiber, vitamins, and minerals. The use of coconut milk and peanut butter adds healthy fats to the dish. However, the recipe also contains some less healthy components, such as honey and canola oil, which can contribute to added sugar and unhealthy fats in the diet.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of honey or replace it with a natural sweetener like stevia or monk fruit extract
- Use a healthier oil like avocado oil or coconut oil instead of canola oil
- Increase the proportion of vegetables to chicken to boost the fiber and nutrient content
- Opt for low-sodium soy sauce to reduce the overall sodium content
- Serve the dish with a side of quinoa or brown rice for added whole grains and fiber
- Garnish with fresh herbs like cilantro or Thai basil for extra flavor and antioxidants
Editor's Opinion on This Delicious Peanut Chicken and Veggie Recipe
The sheet pan peanut chicken and veggies recipe is a delightful combination of flavors and textures. The creamy peanut sauce adds a rich and nutty element to the tender chicken, while the roasted vegetables bring a satisfying crunch. The use of coconut milk and soy sauce creates a harmonious balance of savory and sweet notes, enhanced by the zing of lime juice and the warmth of ginger and garlic. This dish is not only delicious but also convenient, as it can be prepared in one pan, making it a perfect option for a busy weeknight dinner.
Enhance Your Sheet Pan Peanut Chicken and Veggies Recipe with These Unique Side Dishes:
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Why trust this Sheet Pan Peanut Chicken and Veggies Recipe:
This recipe uses coconut milk and peanut butter to create a creamy and flavorful marinade for the chicken. The combination of soy sauce, honey, and rice wine vinegar adds a perfect balance of sweet and savory flavors. The addition of ginger and garlic brings a depth of aromatic warmth. The use of broccoli and baby carrots not only adds vibrant color but also provides a variety of textures. The result is a delicious and nutritious one-pan meal that's both convenient and satisfying.
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