One-Pan Peanut Chicken & Rice Bake
Serves 1
Directions
- 1Preheat oven to 400°F and grease a 9×13 baking dish.
- 2Add coconut milk, chicken broth, and the entire jar of peanut sauce to the baking dish. Whisk until smooth.
- 3Stir in the uncooked jasmine rice and sliced red bell pepper.
- 4Season both sides of the chicken thighs with salt, garlic powder, and black pepper. Nestle chicken into the rice mixture.
- 5Cover tightly with foil and bake for 30–35 minutes.
- 6Remove from the oven, add broccoli florets, cover tightly again, and bake for another 10–15 minutes, or until the rice is tender, broccoli is cooked through, and chicken reaches an internal temperature of 165°F.
- 7Top with sliced green onions and enjoy!
Ingredients
- 1–1.5 lbs boneless, skinless chicken thighs
- 1 1/2 cups jasmine rice, uncooked
- 1 can coconut milk
- 1 cup chicken broth
- 1 jar Trader Joe’s Thai Peanut Satay Sauce
- 1 whole red bell pepper, thinly sliced
- 2–3 cups broccoli florets
- 0.5 tsp salt
- 0.5 tsp garlic powder
- 0.25 tsp black pepper
- green onions, sliced (optional)
- Trader Joe’s Sriracha Sauce (optional)
Equipment
9×13 baking dishwhiskfoil
Tips
- This is a very mild, family-friendly dish; for a little kick, add a drizzle of Sriracha sauce at the end.
