I’m a big fan of Asian food, especially takeout. But while takeout is awesome, it’s not always the healthiest option, even when it’s vegetable-based. Cooked or fried in lots of oils, most dishes can be very high in calories and offer little nutritional benefit.
This one-pan, Asian-inspired meal takes fresh broccoli florets and lean chicken breast and turns them into a delicious and healthy meal with little effort that’s even better than takeout. I added flavor by making a simple peanut sauce to toss the chicken and broccoli in just before it’s done roasting.
Bonus: You can prep this meal in advance and have it ready to pop into the oven when you get home from work, or even have one of your older kids start for you if you are busy with other projects.
Simple one-pan roasted peanut chicken and broccoli recipe
Prep time: 10 minutes | Bake time: 30 minutes | Total time: 40 minutes
- 1/4 cup creamy or chunky all-natural peanut butter
- 1/2 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 lime, juiced
- 2 tablespoons honey, brown sugar or agave
- 1/2 tablespoon fresh grated ginger
- 1 teaspoon chili sauce or hot sauce such as Sriracha
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 4 boneless, skinless chicken breasts, cubed
- 1 large head broccoli, florets removed
- Fresh cilantro, for garnish (optional)
- Fresh diced red onion, for garnish (optional)
- Crushed red pepper flakes, for garnish (optional)
- Heat the oven to 375 degrees F.
- To a baking dish, add all the ingredients (except for the chicken and broccoli), and mix the sauce right in the baking dish, using a fork or a wire whisk.
- Lay the chicken breasts in the baking dish, and add the broccoli on top. Cover with foil, and bake for 20 minutes.
- Remove the foil from the baking dish, gently mix the chicken and broccoli, and bake for an additional 10 minutes.
- Remove from the oven, and divide among serving plates.
- Garnish with fresh cilantro, red onions and a sprinkle of crushed red pepper flakes. Best served warm.