I'm a chocolate-loving nutritionist, pre & postnatal coach, doula and let's face it- total birth nerd 🤓. I'm here to help you cut through mommy-marketing and pinterest perfection to confidently cultivate a pregnancy and postpartum experience you totally love.
This Thai chicken & broccoli sheet pan dinner is the perfect weeknight meal! Bone-in chicken thighs marinate in a sweet and tangy coconut amino based sauce and then roast to perfection alongside broccoli and baby carrots. This easy Thai inspired dish is taken to the next level with a super simple and incredibly flavorful homemade peanut sauce.
I love sheet pan dinners to keep my evenings stress-free! One-dish meals allow more flexibility for play and connection with my family after a long day. Start the marinade when you get home from work, or pop it in the fridge before you head out for the day. Getting the chicken marinating takes five minutes at most. Pull it out of the fridge and assemble when you’re ready for dinner. Thirty minutes in the oven and you’re set!
Using bone-in and skin-on chicken thighs make this meal far more flavorful and economical than other cuts of chicken. Eating chicken with the skin helps you get your daily dose of glycine; a conditionally essential amino acid during pregnancy and postpartum.
The star of this easy sheet pan dinner is the peanut sauce. If peanuts aren’t in your diet, I highly recommend using unsweetened sunflower seed butter or cashew butter instead. Both of these are naturally sweet and creamy, offering a similar texture to peanut butter.
You can serve this Thai chicken & broccoli sheet pan dinner as is, or if you want to add some bulk to your meal, make a batch of rice or cauliflower rice!