Sheet Pan Peanut Chicken Curry Bake
A one pan recipe, Peanut Chicken Curry will surprise you with its simplicity and layers of flavor. Delight your taste buds in just 30 mins.
Equipment
- Sheet Pan
Ingredients
- 1 lb Chicken Breast, cut into thin strips
- 2 medium Red Peppers, thinly sliced
- 1 head Cauliflower, cut into florets
- 1 head Broccoli, cut into florets
- 3 tbsp Olive Oil
- 1 tsp Garlic Powder
- 2 tbsp Curry Powder
- 1/2 tsp Cayenne Pepper
- Salt and Pepper to taste
- 1 cup Coconut Milk
- 3 tbsp Peanut Butter
- 1/2 cup Peanuts
- 1/4 cup Cilantro or Green Onion
Instructions
- Preheat oven to 375°
- In a large bowl combine chicken breast and vegetables.
- Add olive oil and toss
- Season with spices and salt and pepper to taste. Mix well
- Transfer to sheet pan.
- Bake at 375° for 15 mins. This allows the flavors of the spices to bake right onto the veggies before you add the liquid ingredients.
- While the veggies and chicken bake, whisk together peanut butter and coconut milk.
- After 15 minutes, remove sheet pan from oven and pour over the coconut and peanut butter sauce.
- Transfer back to sheet pan and cook for another 10 mins. The coconut milk will thicken up during this cook time.
- After the additional 12 minutes, remove from oven and top with cilantro and peanuts.
- Serve with side of choice. I personally serve this will basmati rice.
- If you decide to meal prep this recipe, store in air tight containers in the fridge, for a maximum of 4 days.
Notes
Nutrition information is for the recipe split into 5 servings and is for the veggies, chicken and sauce. Nutrition information will differ depending on chosen side dish.
Nutrition
Serving: 5Servings | Calories: 492kcal | Carbohydrates: 27g | Protein: 41g | Fat: 29g