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4.53
from
19
votes
WW Thai Chicken Sheet Pan Recipe
This delicious, filling Thai sheet pan meal is full of healthy vegetables and chicken. Each serving is low in WW points.
Prep Time
50
minutes
mins
Cook Time
20
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Weight Watchers
Servings:
4
Calories:
388
kcal
Author:
www.theholymess.com
Ingredients
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
Instructions
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 or cauliflower rice for a lower point meal.
ENJOY!
Notes
WW Points: Click here to track this recipe in the WW app.
6 WW points per serving for WW Program 2023.
Nutrition
Calories:
388
kcal
|
Carbohydrates:
30
g
|
Protein:
34
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Cholesterol:
72
mg
|
Sodium:
1472
mg
|
Potassium:
1164
mg
|
Fiber:
9
g
|
Sugar:
12
g
|
Vitamin A:
8174
IU
|
Vitamin C:
151
mg
|
Calcium:
98
mg
|
Iron:
3
mg