Recipe: Sheet Pan Peanut Chicken and Vegetable Bowls
Hearty baked Chicken and veggies bowls with a creamy peanut sauce, made easy with our one-sheet pan approach.
Serves4
Prep20 minutes to 30 minutes
Cook48 minutes to 55 minutes
There’s a reason we gravitate towards meals in a bowl: They’re homey, comforting, and have a choose-your-own-adventure element where everyone can curate their perfect lunch or dinner. But this kind of serving style can require a lot of prep — unless you follow the right recipe, like this one for a chicken, rice, and veggie bowl.
This smart recipe has a unique way of making perfect rice on the stovetop while chicken and a colorful medley of veggies roast away together on a sheet pan. Since both need very little monitoring, you’re free to make a creamy peanut sauce and slice up some crunchy radishes, radicchio, and cilantro to garnish this tasty, Asian-inspired meal. Here are a few tricks to start:
Cooking rice on the stovetop with the steaming technique can be a bit tricky: You need the right ratio of water to rice and the heat has to be monitored so the bottom doesn’t scorch. Instead, we like to employ this easy trick for perfect rice every time: Boiling it in plenty of water like you would pasta. This way, there’s no need to measure the exact amount of water, and all you have to do is drain it when it’s done. Then, return it to the pot and let it hang out and steam while you get the rest of dinner ready with no worries about scorching or fiddling with the heat.
After the rice is done, stir in some Land O Lakes® Butter with Olive Oil and Sea Salt for a creamy flavor that makes the rice shine. Land O’Lakes is a farmer-owned cooperative with more than 1,700 dairy farmers who produce the quality milk used in so many Land O’Lakes products. Their Butter with Olive Oil and Sea Salt is spreadable right out of the refrigerator but can also be used for cooking and roasting. Here, it’s also mixed with seasonings to flavor chicken breast cubes and cut-up veggies before roasting.
To speed up the roasting and encourage browning, don’t forget to stick the empty baking sheet in while the oven’s heating to give everything a head start and help with caramelization. Once the oven is heated, add the chicken and veggie medley to the heated pan.
To serve, simply pass out bowls and let everyone help themselves to fluffy brown rice, savory chicken and vegetables, and a sweet, slightly spicy peanut sauce to tie it all together. Then, add your crunchy garnishes and a squeeze of lime for some freshness. And if you have leftovers, pack them up separately and save for a not-so-sad desk lunch.
Sheet Pan Peanut Chicken and Vegetable Bowls
Hearty baked Chicken and veggies bowls with a creamy peanut sauce, made easy with our one-sheet pan approach.
Prep time 20 minutes to 30 minutes
Cook time 48 minutes to 55 minutes
Serves 4
Ingredients
For the rice:
- 1 tablespoon
kosher salt
- 1 cup
uncooked brown rice
- 1 tablespoon
Land O Lakes® Butter with Olive Oil and Sea Salt
For the chicken and vegetables:
- 1/4 cup
Land O Lakes® Butter with Olive Oil and Sea Salt, melted
- 1 teaspoon
kosher salt
- 3/4 teaspoon
ground ginger
- 1/2 teaspoon
garlic powder
- 1/4 teaspoon
freshly ground black pepper
- 1 pound
boneless, skinless chicken breasts, cut into bite-sized pieces
- 2
medium carrots, cut into thin rounds
- 1
small red onion, cut into thin wedges
- 1
medium red or orange bell pepper, cored and sliced
- 4 ounces
sugar snap peas
- 4 ounces
broccoli florets
For the peanut sauce and to serve:
- 1/4 cup
creamy peanut butter
- 2 tablespoons
low-sodium soy sauce or tamari
- 1 tablespoon
rice vinegar
- 1 tablespoon
toasted sesame oil
- 2 teaspoons
honey
- 1/2 teaspoon
Asian chili-garlic paste or sambal oelek
- 1 to 3
tablespoons water (optional)
- 4
medium radishes, thinly sliced
- 1 cup
shredded radicchio or red cabbage leaves
- 2 tablespoons
chopped fresh cilantro
Lime wedges, for serving
Instructions
Make the rice:
Rinse the rice in a fine-mesh strainer under cool, running water until the water runs clear. Bring a large saucepan of heavily salted water to a boil over high heat. Stir in the rice and boil uncovered until tender, 33 to 35 minutes (make sure the rice is covered with water at all times, like cooking pasta).
Meanwhile, arrange a rack in the middle of the oven and heat to 500ºF. Place a rimmed baking sheet in the oven while it is heating.
Drain the rice in a fine-mesh strainer. Return the rice to the saucepan, cover, and steam off the heat for 10 minutes. Add the Land O Lakes® Butter with Olive Oil and Sea Salt, fluff with a fork, and set aside.
Make the chicken and vegetables:
Stir the Land O Lakes® Butter with Olive Oil and Sea Salt, salt, ginger, garlic powder, and black pepper together in a large bowl. Add the chicken, carrots, onion, bell pepper, sugar snap peas, and broccoli, and toss to coat. Transfer the chicken and vegetables to hot baking sheet and spread into a single layer.
Return the baking sheet to the oven and reduce the heat to 475ºF. Roast, stirring halfway through, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes total. Meanwhile, make the peanut sauce.
Make the peanut sauce:
Whisk the peanut butter, soy sauce or tamari, rice vinegar, sesame oil, honey, and chili-garlic paste together in a small bowl. Add water 1 tablespoon at a time until the sauce reaches your desired consistency.
Spoon the rice into serving bowls, then top with the roasted chicken and vegetables, radishes, radicchio, and cilantro. Drizzle with the peanut sauce and serve with lime wedges.
Recipe Notes
Make ahead: The chicken and vegetables can be sliced and refrigerated separately up to 2 days in advance. The peanut sauce can be made up to 1 week in advance and refrigerated. Let the sauce come to room temperature before using.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
