Weight watchers thai chicken sheet pan recipe
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5 from 1 vote

WW Thai Chicken Sheet Pan Recipe

This delicious, filling Thai sheet pan meal is full of healthy vegetables and chicken. Each serving is 6 WW Freestyle Smart points per serving.
Prep Time50 mins
Cook Time20 mins
Total Time1 hr 10 mins
Course: Weight Watchers
Servings: 4
Calories: 388kcal
Author: www.theholymess.com


  • 4-5 boneless skinless chicken breasts thinly sliced
  • 1/2 cup chili sauce Thai
  • 3 limes fresh, 2 juiced and 1 cut into wedges
  • 1/4 cup soy sauce
  • 2 T peanut butter
  • 1 T ginger grated
  • 1 T garlic minced
  • 2 bell peppers red and orange, stemmed and chopped
  • 1 cup broccoli separated into florets
  • 2 cups snow peas
  • 1 cup carrots sliced round
  • 1/2 onion diced
  • 1 T olive oil
  • 1/4 cup peanuts chopped
  • Fresh cilantro


  • Pre-heat the oven to 400°F.
  • Place the chicken in a large, sealable plastic bag.
  • In a bowl, add the sweet Thai chili sauce, lime juice, soy sauce, peanut butter, ginger, and garlic.
  • Stir to combine.
  • Pour 3/4 of the sauce into the sealable bag with the chicken.
  • Shake the bag and make sure to cover the chicken. Marinate for at least 30 minutes.
  • Remove the chicken from the bag and place the chicken on a parchment covered baking sheet.
  • In a large bowl, add the peppers, broccoli, snow peas, carrots, and onion.
  • Add the olive oil and the rest of the Thai peanut sauce.
  • Season everything with salt and pepper.
  • Place the vegetables around the chicken and top with lime wedges.
  • Bake for 20 minutes, or until chicken is cooked and vegetables are tender-crisp.
  • Sprinkle the dish with the crushed peanuts.
  • Top with cilantro.
  • Serve over brown rice (add points) or caulflower rice (zero points).
  • ENJOY!


Calories: 388kcal | Carbohydrates: 30g | Protein: 34g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 1472mg | Potassium: 1164mg | Fiber: 9g | Sugar: 12g | Vitamin A: 8174IU | Vitamin C: 151mg | Calcium: 98mg | Iron: 3mg