Sheet Pan Thai Peanut Chicken Meal Prep
User Reviews
5.0
36 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Thai
Sheet Pan Thai Peanut Chicken Meal Prep
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Skip the take out and make this easy Sheet Pan Thai Peanut Chicken as a weeknight dinner or as a meal prep for the week!
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Ingredients
- 1/2 cup spicy thai sauce
- 1 lime juice
- 1 lime zest
- 5 cloves garlic or paste
- 1/8 cup soy sauce
- 1/5 cup peanut butter
- 4 chicken breast
- 2 bags Mann's Fresh Vegetable California Stir Fry
- 1 tbsp olive oil
- Sriracha Lime Seasoning or salt/pepper to taste
- peanuts optional
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Instructions
- In a large ziploc bag, mix together your spicy thai sauce, zest of a lime, juice of a lime, garlic, soy sauce, and peanut butter.
- Add your chicken into the ziploc bag and after sealing it, squish it around a bit to make sure the chicken is evenly coated. Set in the fridge for 30 minutes to an hour to marinate.
- While marinating, heat you oven to 400F. You can also use this time to prepare your rice if you want to make rice to go with the chicken.
- On a large sheet pan, place your California Stir Fry vegetable mix on it, drizzle some olive oil on top and a Sriracha lime seasoning (to up the heat! Swap with salt/pepper instead if you’d like), mix the vegetables around to coat them.
- Push the vegetables to the sides of the sheet pan and place your marinaded chicken in the middle.
- Bake for 25 minutes or until the chicken is baked through. Use a meat thermometer to check if needed.
- Optional: serve with some crushed or whole peanuts and a squirt of lime juice on top.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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