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Hey, Y’all

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Sheet Pan Chicken Thighs & Broccolini with Spicy ‘Peanut’ Sauce

Sheet Pan Chicken Thighs & Broccolini with Spicy ‘Peanut’ Sauce

I’m excited to share this recipe with y’all because I FINALLY hit the jackpot with this spicy ‘peanut’ sauce + I’ve got y’all covered with an easy meal prep/week night dinner because these juicy thighs are ready in under 35 minutes!


Sheet Pan Chicken Thighs & Broccolini with Spicy ‘Peanut’ Sauce

Prep Time: 5 minutes

Cooking Time: 30 minutes

Total Time: 35 minutes


Ingredients: 

  • 6-8 boneless, skinless, chicken thighs

  • 2 bunches broccolini 

  • Salt and pepper 

For the sauce: 

  • 2 tablespoons honey 

  • 2/3 cup creamy cashew butter

  • 1 1/2 tablespoons sesame oil 

  • 1/4 cup + 1 tablespoon coconut aminos 

  • 1 tablespoon tomato paste 

  • 3/4 tablespoon red chili pepper flakes

  • 1/2 tablespoon apple cider vinegar 

  • 1 tablespoon rice vinegar

  • 1/2 lemon, juiced 

  • 1 large garlic glove, minced 

  • 1/3 cup hot water

DIRECTIONS: 

1. Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.

2. Pat dry the chicken breasts and season with salt and pepper. Transfer the chicken to a large bowl. 

3. In a medium bowl, combine all of the ingredients for the sauce and whisk until combined. Reserve 1/4 cup for dipping. Pour half of the sauce over the chicken thighs and toss using your hands or tongs, until well coated. 

4. Transfer thighs to the sheet pan and bake in the oven for 17 minutes. While those bake, in the same large bowl, add the broccolini and the remainder of the sauce. Toss until well coated.

5. Add the broccolini to the same sheet pan at the 17 minutes mark. Allow for all the contents to bake for another 12-13 minutes, or until the thighs reach an internal temp of 165 degrees. 

6. Remove from oven. Serve hot with some of the reserved sauce for dipping. Enjoy!!

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