Sheet Pan Thai Chicken
A quick and flavorful one-pan meal featuring marinated chicken breasts and colorful mixed vegetables, perfect for busy weeknights.
Ingrédients
For the Chicken
- 4 pieces chicken breasts Use boneless skinless chicken breasts.
- 3 tablespoons Thai red curry paste Adjust based on spice preference.
- 2 tablespoons soy sauce Use gluten-free soy sauce if needed.
- 1 tablespoon honey Adjust for sweetness preference.
- 1 tablespoon vegetable oil
- to taste salt
- to taste pepper
- for garnish Fresh cilantro Chopped, for topping.
For the Vegetables
- 2 cups mixed vegetables (bell peppers, carrots, broccoli) Chopped into bite-sized pieces.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Gather all ingredients and chop mixed vegetables.
Marinate Chicken
- In a bowl, combine Thai red curry paste, soy sauce, honey, vegetable oil, salt, and pepper. Whisk until smooth.
- Add chicken breasts to the marinade and coat thoroughly. Marinate for at least 15 minutes.
Bake
- Line a large baking sheet with parchment paper or grease it.
- Place marinated chicken on the sheet pan with space around them.
- Scatter prepared mixed vegetables around the chicken and drizzle with olive oil. Season with salt and pepper.
- Bake for 25-30 minutes, until chicken is cooked to 165°F (75°C) and vegetables are tender.
Serve
- Remove from oven, let cool for a few minutes, and garnish with freshly chopped cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, use a freezer-safe container and consume within 3 months.