Low Carb Spicy Peanut Chicken and Broccoli
Low Carb Spicy Peanut Chicken and Broccoli, marinated in a bold peanut butter sauce and baked on one sheet pan, with 7g carbs and 23g protein per serving.
Servings: 6 servings
Calories: 395kcal
Cost: $15
Equipment
Ingredients
- 2 tablespoon brown sweetener
- ¼ cup creamy peanut butter natural
- ¼ cup soy sauce
- ¼ teaspoon cayenne pepper
- 4 garlic cloves
- 2 limes juice
- ½ cup olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 chicken thighs
- 4 cups broccoli florets
- 2 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a bowl, whisk together peanut butter, soy sauce, lime juice, olive oil, brown sweetener, cayenne, salt, and black pepper until smooth.
- Reserve ¼ cup of marinade and set aside for dipping.
- Add chicken thighs to the bowl and coat well. Cover and refrigerate for at least 1 hour.
- Preheat oven to 425°F. Line a sheet pan with foil and spray with olive oil.
- Transfer marinated chicken to the sheet pan in a single layer.
- Bake for 20 minutes.
- While chicken bakes, toss broccoli florets in olive oil, salt, and black pepper.
- At the 20-minute mark, add broccoli to the sheet pan around the chicken.
- Continue baking for another 20–25 minutes until chicken reaches 165°F internal temperature.
- Remove from oven and let chicken rest 5 minutes before serving.
- Serve with reserved peanut dipping sauce on the side.
Video
Notes
Chicken: Always verify doneness with a meat thermometer inserted into the thickest part of the thigh, away from the bone.
Peanut butter: Natural peanut butter only. The kind you have to stir. It makes a difference in both texture and carb count.
Dipping sauce: The reserved marinade is set aside before the raw chicken touches it, so it's safe to use at the table.
Nutrition
Calories: 395kcal | Carbohydrates: 7g | Protein: 23g | Fat: 31g | Fiber: 3g | Sugar: 2g
