Description
A vibrant, nutrient-dense sheet pan meal that brings Thai-inspired flavors into your home kitchen. This wholesome bowl combines tender roasted sweet potatoes, crispy broccoli, chickpeas, and juicy chicken breast, all pulled together by a zesty, creamy homemade peanut sauce. Perfect for busy weeknights, it offers a harmonious balance of sweet, savory, and nutty notes while keeping cleanup minimal and your energy high.
Ingredients
3 teaspoons avocado oil, divided
1 medium sweet potato, peeled and cubed to 1/2-inch pieces
3 cups fresh broccoli florets
1 15-ounce can chickpeas, drained and rinsed
1 lb raw chicken breast, cubed into 2-inch pieces
1/4 teaspoon fine salt
1/8 teaspoon black pepper
1/3 cup dry roasted peanuts
1/4 cup fresh cilantro, chopped
1/3 cup natural peanut butter
1/4 cup coconut aminos
3 tablespoons lime juice
2 teaspoons rice vinegar
1 1/2 teaspoons grated fresh ginger
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the cubed sweet potato, broccoli florets, chickpeas, and chicken breast on the baking sheet.
Drizzle with 2 teaspoons of avocado oil, season with salt and pepper, and toss until evenly coated.
Spread into a single layer and roast for 20-25 minutes, or until the chicken is cooked through and vegetables are tender.
While roasting, whisk together the peanut butter, coconut aminos, lime juice, rice vinegar, ginger, and the remaining 1 teaspoon of avocado oil in a small bowl until smooth (add a splash of warm water if needed to thin).
Drizzle the peanut sauce over the sheet pan contents, toss lightly, and garnish with roasted peanuts and fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a warm oven.