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!

Pimiento Cheese Sandwich

A simple pimiento cheese sandwich makes an easy, inexpensive lunch, and is perfect with a cold Arnold Palmer. In this recipe, we’ll make our own pimiento cheese with lots of cream cheese, spices, freshly grated cheddar and Monterey Jack, a bit of mayo and a whole jar of fire-red pimiento peppers. It’s served on white bread, specifically because that’s the tried-and-true way. Just ask any southerner!

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Ingredients

  

• 8 ounces cream cheese softened
• ½ cup mayonnaise preferably Duke’s
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper optional
• A dash of hot sauce optional
• 1 4-ounce jar pimento peppers, drained and chopped
• 1 cup shredded cheddar cheese freshly grated
• 1 cup shredded Monterey Jack cheese freshly grated
• 8 slices white bread

Instructions

 

• Create the pimiento cheese spread:
• In a large bowl, use a hand mixer or stand mixer to beat the cream cheese, mayonnaise, onion powder, garlic powder, salt, pepper, cayenne pepper and hot sauce at medium speed until fluffy. Use a rubber spatula or spoon to fold in the pimientos and shredded cheeses.
• Add chill time:
• Cover the bowl with storage wrap; refrigerate for at least 30 minutes.
• Sandwich assembly:
• Spread the pimiento cheese on four slices of white bread. Top each sandwich with another slice of bread; slice each sandwich in half. Serve immediately.

Notes

Pimento Cheese Sandwich Tips & Variations
Add umami flavor:A splash of Worcestershire sauce can enhance flavor.
Bacon addition:Add cooked bacon for extra crunch and flavor.
Add pickles or relish:This adds a vinegary kick to your sandwich!
Squeeze citrus juice:Lemon or lime juice can refresh flavors.