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
- 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).
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