Cookie Sheet Thai Peanut Chicken


2 bell peppers cut into bite-sized pieces
1 red onion cut into bite-sized pieces
1 head broccoli cut into florets
3 carrots thinly sliced
½ tsp. salt
1 ½ lbs. chicken breasts pounded to 1-inch thick and cut into 4-oz. Portions

Thai Peanut Sauce

¼ cup olive oil divided
3 Tbsp. soy sauce gluten-free
3 Tbsp. peanut butter smooth
2 Tbsp. coconut sugar or brown sugar
1 tsp. chili garlic paste
1 Tbsp. lime juice


Salted peanuts optional
Cilantro optional
Rice or cauliflower rice optional
See this recipe in Healthy Meal Plan #2


Preheat oven to 350 degrees.
Line a large baking sheet with parchment paper or aluminum foil.
Spread bell peppers, onion, broccoli, and carrots out in a single layer. Drizzle 1 tablespoon olive oil and sprinkle salt over the vegetables. Toss to coat.
In a medium-sized bowl combine 3 tablespoons olive oil, soy sauce, peanut butter, sugar, chili paste, and lime juice. Whisk to combine. (If your peanut butter is pretty thick, you may need to microwave it for 10-15 seconds.)
Add half of the peanut sauce and the chicken breasts to a gallon sized zip-top bag. Toss to coat.
Place chicken breasts in the middle of the baking sheet. Bake in preheated oven for 30 minutes.
During the last 5 minutes of cooking, baste chicken breasts with the remaining peanut sauce and drizzle any extra over the vegetables. Return chicken and veggies to oven for 5 more minutes.

Serve Thai peanut chicken over rice or cauliflower rice with crushed salted peanuts and cilantro. Enjoy! See this recipe in Healthy Meal Plan #2.


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