Sheet-Pan Thai Peanut Chicken with Roasted Broccoli & Red Onion
This easy, gluten-free sheet-pan dinner features tender chicken breast tossed in a flavorful Thai peanut sauce, roasted with vibrant broccoli and red onion for a meal that's ready in just 30 minutes. Perfect for busy weeknights without sacrificing taste.
- 1 lb boneless, skinless chicken breasts
- 4 cups broccoli florets
- 1 medium red onion, sliced
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup creamy peanut butter (gluten-free)
- 2 tbsp gluten-free soy sauce or tamari
- 1 tbsp lime juice
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp warm water
- 2 tbsp chopped peanuts (for garnish)
- 2 tbsp fresh cilantro, chopped (optional)
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
⏱️ 5 minutes 🌡️ 425°FCut chicken breasts into bite-sized pieces. In a small bowl, whisk together peanut butter, gluten-free soy sauce, lime juice, honey, ginger, garlic, and warm water until smooth.
⏱️ 4 minutesToss chicken pieces with half the peanut sauce. Arrange chicken, broccoli florets, and sliced red onion on the sheet pan. Drizzle veggies with olive oil, salt, and black pepper, tossing to coat.
⏱️ 3 minutesRoast in preheated oven for 15-18 minutes, flipping chicken and veggies halfway through, until chicken is cooked through and broccoli is tender.
⏱️ 18 minutes 🌡️ 425°FDrizzle remaining peanut sauce over the roasted chicken and veggies. Garnish with chopped peanuts and cilantro before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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