1 ounce crushed peanuts Instructions Preheat oven to 400 degrees F. In a small bowl, whisk together coconut milk, peanut butter, ginger, red pepper flakes, soy sauce & …
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First, set out a large bowl. Cut the chicken thighs into 1-inch bite-size pieces in place in the bowl. Then add in the soy sauce, rice wine, Chinese five spice, garlic powder, ½ …
This dish is packed with whole food ingredients like coconut milk, veggies, peanut butter, and chicken, so you can feel good about feeding this sheet pan peanut butter chicken and broccoli to everyone in your family. It’s also a good way to sneak some extra veggies into your loved one’s meal.
Add the broccoli to a bowl and toss with the remaining tablespoon olive oil, 1 teaspoon salt and a few grinds of pepper. Place on the sheet pan with the chicken, then bake until the broccoli is tender and golden brown in spots, the chicken is crisp and the internal temperature is 165 degrees F, about 30 minutes.
Preheat oven to 425°F. Add the chicken and broccoli florets to a large sheet pan. Season with salt and black pepper to taste. Drizzle with olive oil and toss to combine. Bake in preheated oven for 25 minutes, stirring halfway through or until the chicken is fully cooked. Remove from the oven. Meanwhile, make the sauce.
Another huge bonus of this meal is that it’s incredibly easy to prep. If you have a busy week with the babes, work, or just life, sheet pan peanut butter chicken and broccoli to the rescue! Simply cook and divide up into portioned containers for an easy grab-and-go meal.