Spicy Coconut Chicken & Veggie Bake

Succulent chicken thighs and a colorful array of vegetables coated in a rich and spicy coconut sauce, baked to perfection on a single sheet pan and served with jasmine rice.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Easy
• Cost: $4.31/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• sheet pan
• spicy
• savory
• healthy
• one-pot

Ingredients

• 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 zucchini (medium, chopped)
• 1 cup broccoli florets
• 13.5 ounce full-fat coconut milk
• 2 tablespoon red curry paste
• 1 tablespoon soy sauce (low sodium)
• 1 teaspoon fresh ginger (grated)
• 2 clove garlic (minced)
• 1 teaspoon sugar
• 0.5 teaspoon salt (kosher)
• 0.5 cup jasmine rice (uncooked)
• 1 cup water
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Lightly grease a large sheet pan with 1 tablespoon of olive oil.
2. In a large bowl, combine the cut chicken thighs, sliced red bell pepper, sliced yellow bell pepper, chopped zucchini, and broccoli florets.
3. In a separate small bowl, whisk together the full-fat coconut milk, red curry paste, soy sauce, grated fresh ginger, minced garlic, sugar, and salt to create the sauce.
4. Pour the coconut sauce over the chicken and vegetables. Toss to coat evenly. Spread the mixture in a single layer on the prepared sheet pan.
5. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F) and vegetables are tender-crisp.
6. While the chicken and vegetables bake, combine 1/2 cup of uncooked jasmine rice and 1 cup of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed and rice is tender.
7. Serve the Spicy Coconut Chicken & Veggie Bake over the cooked jasmine rice. Garnish with chopped fresh cilantro if desired.

Notes

If you prefer less spice, reduce the amount of red curry paste. Leftovers are delicious reheated in the microwave.

Nutrition (per serving)

• Calories: 537
• Protein: 41.1 g
• Carbohydrates: 34.9 g
• Fat: 27.4 g
• Fiber: 3.1 g
• Sodium: 857 mg
• Saturated Fat: 17.6 g
• Sugar: 8.8 g
• Cholesterol: 144 mg