Sheet Pan Chicken Thighs with Snap Peas and Peppers

Sheet Pan Chicken Thighs with Snap Peas and Peppers

Sheet Pan Chicken Thighs with Snap Peas and Peppers is a delightful dish that brings together healthy ingredients and wonderful flavors. This recipe is not only easy to prepare but also perfect for a fast weeknight dinner.

Why Make This Recipe

Making Sheet Pan Chicken Thighs with Snap Peas and Peppers is a great choice for several reasons:

• One Pan Wonder: Everything cooks on one sheet pan, making cleanup a breeze.
• Quick Prep Time: With just a few ingredients, you can have this meal ready in no time.
• Healthy and Delicious: This recipe combines protein-rich chicken with fresh vegetables, ensuring a well-rounded meal.

How to Make Sheet Pan Chicken Thighs with Snap Peas and Peppers

Making this delicious dish is straightforward and quick. Follow these steps to create your own Sheet Pan Chicken Thighs with Snap Peas and Peppers.

Ingredients

• 4 chicken thighs
• 2 cups snap peas
• 1 bell pepper, sliced
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine garlic, soy sauce, olive oil, salt, and pepper.
3. Add chicken thighs to the bowl and coat evenly.
4. Place the chicken on a sheet pan and surround it with snap peas and sliced bell pepper.
5. Roast in the oven for 25-30 minutes until chicken is cooked through and vegetables are tender.
6. Serve and enjoy!

How to Serve Sheet Pan Chicken Thighs with Snap Peas and Peppers

Serve Sheet Pan Chicken Thighs with Snap Peas and Peppers straight from the oven. Pair it with a simple side salad or some rice for a complete meal. Garnish with fresh herbs like parsley or cilantro for added flavor.

How to Store Sheet Pan Chicken Thighs with Snap Peas and Peppers

To store leftover Sheet Pan Chicken Thighs with Snap Peas and Peppers:

• Allow the dish to cool completely.
• Place it in an airtight container.
• Store it in the refrigerator for up to 3 days.
• Reheat in the microwave or oven before serving.

Tips to Make Sheet Pan Chicken Thighs with Snap Peas and Peppers

• Marinate Longer: For extra flavor, marinate the chicken thighs for an hour or overnight.
• Use Fresh Veggies: Fresh snap peas and bell peppers make the dish more vibrant and tasty.
• Check Doneness: Ensure chicken reaches an internal temperature of 165°F (75°C).

Variation

Try adding other vegetables like carrots or zucchini for more color and flavor. You can also use chicken breast instead of thighs if you prefer leaner meat.

FAQs

Can I use frozen snap peas?
Yes, you can use frozen snap peas. Just add a couple of extra minutes to the cooking time.

What can I serve with this dish?
You can serve this dish with rice, quinoa, or a simple salad for a complete meal.

Where can I find a good sheet pan?
Buy it here to make cooking and cleanup easier.

Enjoy making your Sheet Pan Chicken Thighs with Snap Peas and Peppers, and relish the easy and delicious flavors of this simple dish!

Sweet Potato Apple Coconut Soup

A warm, creamy soup featuring the comforting blend of sweet potatoes, apples, and coconut milk, perfect for a cozy dinner.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizer, Soup

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

  

Soup Ingredients

• 2 large sweet potatoes, peeled and diced
• 2 large apples, peeled, cored, and chopped Use firm apples like Gala or Fuji for a mild sweetness.
• 1 can coconut milk (13.5 oz) You can substitute with coconut cream for a richer soup.
• 4 cups vegetable broth Chicken broth can be used for a non-vegetarian option.
• 1 onion, chopped Cook until soft for better flavor.
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• Salt and pepper to taste Add salt last to avoid over-seasoning when using broth.
• Olive oil for sautéing
• Fresh cilantro for garnish (optional) Add a small swirl of coconut milk for garnish.

Instructions

 

Preparation

• In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
• Add sweet potatoes and apples, cook for about 5 minutes.
• Stir in ginger, cooking for another minute.
• Pour in the vegetable broth and coconut milk, bring to a boil.
• Reduce heat and simmer for 20-25 minutes, until sweet potatoes are tender.
• Blend the soup until smooth using an immersion blender or in batches with a regular blender.
• Season with salt and pepper.
• Serve hot, garnished with fresh cilantro if desired.

Notes

Cool the soup to room temperature before storing. Place in an airtight container and refrigerate up to 4 days. For longer storage, freeze in portions for up to 3 months and thaw in the fridge overnight. Consider different herbs for flavor variations.

Keyword Apple Soup, Coconut Soup, Comfort Food, Healthy Recipes, Sweet Potato Soup