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A black and white plate is piled with rice, chicken, veggies, peanut sauce, cilantro, lime wedges, and crushed peanuts.

Peanut Chicken and Veggies Sheet Pan Dinner

Cassie Waltman
Peanut Chicken and Veggies Sheet Pan Dinner has broccoli, peppers, and carrots with tender chicken coated in peanut sauce for an easy meal!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 603 kcal

Equipment

  • 2 half sheet pans 13" x 18"

Ingredients
  

  • 2 bell peppers
  • 3 medium carrots
  • 1 pound broccoli florets (fresh or frozen)
  • 2 tablespoon vegetable oil
  • 1 recipe Thai Peanut Sauce (or about 1½ cups store-bought peanut sauce)
  • 16 oz boneless, skinless chicken thighs
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper (ground)
  • 1 lime (cut into wedges)
  • ¼ cup peanuts (crushed or chopped)
  • ¼ cup cilantro leaves
  • cooked rice, zoodles, wheat noodles, or other grains

Instructions
 

  • Heat oven to 400°F. Line two sheet pans with parchment paper and set aside.
  • In a large bowl, toss the peppers with half of the neutral oil. Remove the peppers and spread them out over half of one of the sheet pans.
  • In the same bowl, toss the carrots and broccoli (no need to thaw the broccoli if frozen) with the remaining oil. Remove them and speread them out over the second sheet pan.
  • In the same bowl as steps 2 and 3, toss the chicken strips with ½ cup of the peanut sauce. Spread out the coated chicken on the second half of the sheet pan with the peppers.
  • Sprinkle the chicken and vegetables with salt and pepper to taste.
  • Bake the two sheet pans for 20 minutes. Toss the ingredients to get even browning and place back in the oven for 10 more minutes, switching the position of the pans.
  • Put the chicken and vegetables over noodles or any grain if desired. Serve with additional peanut sauce, lime wedges, peanuts, and cilantro.

Notes

After baking, you can get additional color on the chicken and vegetables with a quick broil. Reduce the baking time by 5 minutes. Switch the oven to broil and cook the pans for 2-3 minutes each under the broiler until extra golden brown.

Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 603kcalCarbohydrates: 37gProtein: 37gFat: 39gSaturated Fat: 9gPolyunsaturated Fat: 11gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 108mgSodium: 1316mgPotassium: 1000mgFiber: 7gSugar: 7gVitamin A: 10316IUVitamin C: 185mgCalcium: 99mgIron: 3mg
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