Two-Pan Thai Chicken Veggie Bowls
These Thai Chicken Veggie Bowls hit the mark in every way--not only packed full of nutrition, but also delicious and super easy to prepare.
Ingredients
- 6 boneless skinless chicken thighs
- 1/4 tsp cayenne pepper
- 4 cups cauliflower chopped finely in a food processor ("cauliflour rice")
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1.5 cup broccoli stems sliced (or you can just use chopped broccoli)
- 2 cups brussel sprouts sliced or quartered
- sesame seeds and/or a drizzle of hoisin sauce for garnish optional
- Soy Sesame Sauce:
- 1/3 cup low-sodium soy sauce
- 5 tbsp sesame oil
- 5 tbsp rice vinegar
- 2 tsp minced garlic
- 2 tsp minced ginger
Instructions
- Preheat oven to 375 F (convection setting) and have two non-stick baking sheets on hand
- Combine the Soy Sesame Sauce ingredients in a large glass measuring cup or small bowl, whisk together and set aside.
- Spread the cauliflower evenly over on one of the baking sheets. Place the chicken on top of the cauliflower (dispersed evenly). Sprinkle each chicken thigh with equal parts of cayenne pepper. Drizzle with half of the sauce and gently mix with your hands to make sure that everything is coated evenly.
- On the second baking sheet, spread out the pepper strips, broccoli and Brussel sprouts. Drizzle with remaining half of the sauce, mixing gently to make sure the veggies are coated.
- Place both sheets in the pre-heated oven, and bake at 375 F for about 40 minutes (until the juices run clear in the chicken, and the veggies are roasted). Periodically check the veggies and, using a spatula, flip and mix the veggies a few times to ensure that they cook evenly. When done, allow a few minutes to cool before serving. Sprinkle with sesame seeds (optional). Enjoy!
Notes
The Brussels sprouts and cauliflower will shrink and cook quicker than the other veggies, so you may want to remove from the oven prior to the 40-minute mark, unless you don’t mind them being a little bit charred.
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