Sheet Pan Thai Chicken Dinner: Easy & Flavorful One-Pan Meal

This Sheet Pan Thai Chicken Dinner is a quick, flavorful one-pan meal that brings the vibrant flavors of Thai cuisine to your table.

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Prep Time 30

Cook Time 30

Marinating Time 30

Total Time 1 30

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Breast Can substitute with thigh meat
1 cup Unsweetened Coconut Milk Almond milk or vegetable broth work as alternatives
2 tablespoons Red Curry Paste Use yellow or green curry paste for a different twist
4 cloves Garlic Garlic powder can be a quick substitute
3 tablespoons Dark Soy Sauce Regular soy sauce mixed with molasses can be used
1 teaspoon Ginger Powder Fresh ginger offers a more pungent flavor
1 teaspoon Turmeric Can be omitted if unavailable

For the Veggies

3 pieces Bell Peppers (assorted colors) Can swap with zucchini or carrots
2 cups Broccoli Florettes Substitute with green beans or snap peas
1 medium Red Onion Yellow onion is a suitable alternative

For the Peanut Sauce

1/2 cup Peanut Butter Almond butter or sunflower seed butter are substitutes
2 tablespoons Rice Vinegar Apple cider vinegar is a replacement
2 tablespoons Fresh Lime Juice Lemon juice can also be used
2 tablespoons Honey Agave nectar works well for a vegan option
1 teaspoon Sriracha Adjust according to spice preference

For Cooking

2 tablespoons Extra Virgin Olive Oil Avocado oil can be used
1 teaspoon Sesame Oil Olive oil provides a milder flavor

For Garnishing

3 tablespoons Green Onions Cilantro and sesame seeds complete the presentation

Equipment

Mixing bowl
Baking Sheet
Whisk

Method

Step-by-Step Instructions

Marinate the Chicken: In a mixing bowl or Ziploc bag, whisk together the chicken marinade ingredients. Add chicken breasts, ensuring they are well-coated, and let marinate in the refrigerator for at least 30 minutes or overnight.
Prepare the Peanut Sauce: In a separate bowl, combine peanut butter, rice vinegar, fresh lime juice, honey, and Sriracha; whisk until smooth. Cover and chill.
Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Toss the Vegetables: Combine all the colorful vegetables with olive oil, salt, and pepper. Toss thoroughly to coat.
Assemble the Dish: Spread the marinated chicken and prepared vegetables evenly on the baking sheet.
Bake Everything Together: Bake for 30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
Serve with Peanut Sauce: Drizzle the chilled peanut sauce over chicken and vegetables, garnishing with sliced green onions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 980mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 1200IUVitamin C: 100mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze cooked chicken and veggies for up to 3 months.

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