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Thai Chicken Tenders with Roasted Sesame Broccoli – Sheet Pan Meal

Forewarning: The sauce for this dish is addictive. Really. I am already thinking of other dishes I can use this in. This is an easy to make and clean up dish. I like that kind of dish.

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  • 13.5 oz. coconut milk
  • 3 tbsp cilantro, fresh, chopped (Reserve 1 tbsp for garnish)
  • 1 tbsp maple syrup
  • 1 1/2 tsp red thai curry paste
  • 1 tsp ginger root, grated
  • 1 lime, zested
  • pinch sea salt
  • 1 tsp arrowroot
  • 1 lb. chicken breast tenders
  • 1 tbsp toasted sesame oil
  • 1 broccoli, head
  • 1 tbsp sesame seeds

In a medium bowl, whisk together coconut milk, cilantro, maple syrup, curry paste, ginger, lime zest, salt, and arrowroot. Add chicken to marinade. Refrigerate at least 1 hour or up to 3 hours.

Preheat oven to 400 degrees. On a sheet pan arrange broccoli and drizzle sesame oil. Remove chicken from marinade and place on sheet pan.  Roast for 10 minutes. Stir, and roast for 5-10 minutes longer, until chicken is cooked through and tender. Sprinkle sesame seeds over broccoli. Garnish chicken tenders with cilantro.

While the chicken and broccoli are roasting in the oven; in a saucepan bring the marinade to a boil and reduce liquid to half. Now you can either spoon sauce over chicken or like we did, pour it over the broccoli and chicken tenders. Yum. Serve. Eat. Enjoy.

 

 

 

One thought on “Thai Chicken Tenders with Roasted Sesame Broccoli – Sheet Pan Meal

  1. This sauce is excellent. I have already asked for a repeat!

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