Description
This simple Thai Chile Chicken sheet pan meal comes together in less that 30 minutes, and is perfect for meal prep. Just serve over some simple brown rice, or enjoy as it is. The flavors are mouthwatering!
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 2 bell peppers, chopped
- 1 large head of broccoli, separated into florets
- 3 carrots, sliced
- ½ white onion, chopped
- 2 tablespoons coconut oil
- lime wheels, to top
FOR THE SAUCE
- ½ cup sweet chili sauce
- 2 tablespoons low-sodium soy sauce OR coconut aminos
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- juice of 1 lime
- 1 teaspoon Sriracha, or more, to taste
- 1 tablespoon melted coconut oil
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the ingredients for the sauce together until smooth. Add the chicken to the bowl and gently toss to coat the chicken. Place the bowl in the refrigerator and allow the chicken to marinate for at least 30 minutes.
- Place the chicken on a large baking sheet, and arrange the veggies around the chicken. Drizzle the remaining marinade over everything and top with the lime wheels.
- Bake for about 20 minutes, or until chicken is cooked through, flipping the chicken and tossing the veggies halfway through.