Sheet Pan Peanut Chicken

Recipe makes 4 servings

Ingredients:

• For the Chicken
  • 1lb chicken breast
  • ½ can lite coconut milk
  • ½ teaspoon turmeric
  • 1 teaspoon Thai red curry paste
  • 2 Tablespoons low sodium soy sauce
• For the Sauce
  • 2 Tablespoons sesame oil
  • 1 teaspoon ginger
  • 1 teaspoon garlic
  • ½ can lite coconut milk
  • ⅓ cup peanut butter
  • 1 Tablespoon low sodium soy sauce
  • 1 teaspoon brown sugar
  • 1 Tablespoon lime juice
  • ¼ cup crushed peanuts, unsalted
• For the Broccoli
  • Spray oil
  • 4 cups broccoli florets

Instructions:

1. In a large bowl, whisk together ½ the can of lite coconut milk, turmeric, curry paste, and soy sauce. 
2. Place chicken in the sauce and marinade for 30 minutes or up to overnight in the fridge. 
3. Line a baking sheet with aluminum foil. Spray with oil. Place broccoli, spray with oil, and season if desired. 
4. Place chicken on the baking sheet and bake at 400F for 25 minutes. 
5. While it’s baking, start the sauce in a medium pan. Heat sesame oil and add ginger, garlic, and curry paste. Cook for 2 minutes. 
6. Whisk in marinade, remaining coconut milk, peanut butter, soy sauce, and brown sugar. 
7. Once ingredients are fully combined, turn off heat. Add lime juice. 
8. Once chicken is cooked, shred and add to sauce.
9. Serve with rice, garnish with peanuts, and enjoy!

Adjust ingredients and servings to fit your DayTwo scores!

Notes: 

• Other vegetables you could roast include sliced onions, carrots, cabbage, zucchini, bell peppers, or eggplant.
• Garnish with peanuts, red chili peppers, green onions, or cilantro
• Could also serve with quinoa or noodles
• You could sear chicken in the pan before baking in the oven and serve the whole breast rather than shredding the chicken.  

Adapted from: https://www.tastemade.com