A simple sheet pan meal with peanut butter chicken, thai curry spices, and fresh broccoli.
Course Main Course
Cuisine Indian, thai
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Servings 6servings
Author Emily Roach
Ingredients
2lbchicken thighsthinly sliced
1/4cuphoney
1/4 cupavocado oilsub olive oil
1/4cupThai Green Curry Paste
1/4cup peanut buttersmooth, sub almond butter
1tspsea salt
12ozcauliflower gnocchi(gluten-free)
2headsbroccoliflorets only
2red onionsub yellow onion
4 tbsp peanutsdry-roasted, salted, chopped
4tbspcilantrochopped
1limejuiced
Instructions
Preheat the oven to 400°F.
Lightly spray a roasting dish with olive oil. (13" x 9" size)
Add sliced chicken to a large bowl. Add in the honey, curry paste, peanut butter, and salt. Mix well so the chicken is evenly coated.
Layer the broccoli, gnocchi, and red onions in the roasting pan. Add the chicken and mix to distribute evenly.
Cook 30 minutes. Stir halfway through to distribute the sauce.
Top with chopped peanut, cilantro, and the juice of one lime.
Store leftovers in the refrigerator, or freeze for up to 3 months.
Notes
I use the frozen cauliflower gnocchi from Trader Joe's or Whole Foods. It's the easiest to work with. You may want to boil traditional gnocchi ahead of time.