Sheet Pan Peanut Chicken – CE
Brown rice
  • Clean Eating
Sheet Pan Peanut Chicken – CE
Brown rice
  • Clean Eating
Servings:

Ingredients

Prep
  • 1/4 C honey
  • 1/4 C Peanut butter
  • 1/4 C soy sauce
  • 1 t Worcestershire sauce
  • 1 T minced garlic
  • 2 T lime juice
  • 1/2 C extra-virgin olive oil
  • salt and pepper to taste
  • 3 lb boneless chicken thighs
  • 12 oz frozen broccoli
On Cooking Day
  • 1 pkg frozen brown rice steamer
  • 3 scallions for topping

Instructions

To Assemble
  1. Make the sauce by mixing the first 8 ingredients in a large bowl. Remove ½ cup of the sauce and set aside in a small bowl for serving.
  2. Add the chicken and broccoli to the large bowl with the sauce and toss to coat. Cover.
To Cook
  1. Preheat the oven to 425˚ and line a baking sheet with foil. Remove the chicken from the marinade and place on the pan. Bake until the chicken is cooked.
  2. Cook rice steamer per the instructions.
  3. Sprinkle with scallions and serve with the reserved peanut sauce.

Ingredients

Prep
  • 1/4 C honey
  • 1/4 C Peanut butter
  • 1/4 C soy sauce
  • 1 t Worcestershire sauce
  • 1 T minced garlic
  • 2 T lime juice
  • 1/2 C extra-virgin olive oil
  • salt and pepper to taste
  • 3 lb boneless chicken thighs
  • 12 oz frozen broccoli
On Cooking Day
  • 1 pkg frozen brown rice steamer
  • 3 scallions for topping

Instructions

To Assemble
  1. Make the sauce by mixing the first 8 ingredients in a large bowl. Remove ½ cup of the sauce and set aside in a small bowl for serving.
  2. Add the chicken and broccoli to the large bowl with the sauce and toss to coat. Cover.
To Cook
  1. Preheat the oven to 425˚ and line a baking sheet with foil. Remove the chicken from the marinade and place on the pan. Bake until the chicken is cooked.
  2. Cook rice steamer per the instructions.
  3. Sprinkle with scallions and serve with the reserved peanut sauce.
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