Recipes

One Pan Chicken Satay: A Quick And Easy Weeknight Meal

Save time and dishes by making this delicious chicken satay in just one pan! Simply throw all the ingredients together and bake, and you’ll have a flavorful and satisfying meal in no time.

Ingredients

1/2 Tbsp. Sesame Oil
1/4 cup Coconut Aminos
1 Tbsp. Honey
2 Tbsp. Coconut Milk
1 Tbsp. Rice Wine Vinegar
2 tsp. Lime Juice
1 Tbsp. grated Fresh Ginger
3 cloves Garlic
2 Tbsp. Sesame Seeds
2 Tbsp. Creamy Peanut Butter
1-2 Tbsp. Water (as needed, to thin)
Pinch of Salt
Squeeze of Sriracha or Pinch of Red Pepper Flakes (to taste)
1 lb. Chicken breast, cut into 1” cubes
1 Large Red Bell Pepper, thinly sliced
1 Large Carrot, thinly sliced
1 medium Zucchini, halved and cut into moons
1 Tbsp. Avocado Oil

Directions

Step 1
Combine all marinade ingredients in a high speed blender and blend until smooth. Start with 1 tablespoon of water and add more if needed to thin the marinade and to get it to blend. Add salt and heat to taste.
Step 2
Pour half of the marinade in a bowl and add in the chicken. Mix the chicken in the marinated until well coated and refrigerate for 30-45 minutes.
Step 3
Preheat the oven to 350 degrees Fahrenheit. Toss the peppers, carrots and zucchini in the avocado oil and a pinch of salt. Line a sheet pan with parchment and arrange the vegetables on the sheet pan. Intersperse the marinated chicken cubes between the vegetables on the pan.
Step 4
Place the pan in the oven and roast for 10-15 minutes. Gently toss the vegetables and flip over the chicken. Pour the reserved marinade on top of the chicken cubes and any left on the vegetables.
Step 5
Place back in the oven for 10 minutes or until the chicken reaches an internal temperature of 165 degrees.
Step 6
Serve the chicken and vegetables with Jasmine rice or cauliflower rice, green onions, peanuts and more sriracha.