Bring a splash of warm, salty sea air into your kitchen with this super easy meal preppable sheet pan meal!
This is a crazy simple recipe that kids and grown-ups love. Creamy coconut milk pairs so well with bright flavors pineapple chunks, and the carrots and broccoli add texture and nutrition.
Combine all the ingredients together and let the chicken marinade for at least 30 minutes or up to 3 days- you’ll be glad to seep some of that extra flavor in!
Best part? It freezes GREAT. Throw everything in a big freezer-safe bag and store for up to 3 months.
When you’re ready, just defrost, spread it on a sheet pan, and BOOM- dinner’s done.
Pineapple Coconut Chicken Sheet Pan Meal
Ingredients
Protein
boneless, skinless chicken breast2 poundsDry Goods
coconut milk1 cuplight brown sugar1 tablespoon
soy sauce1 tablespoon
Produce
broccoli2 cups, choppedcarrot2 cups, sliced
grated ginger1 tablespoon
Frozen
pineapple2 cups, chunksInstructions
Love this simple, flavorful sheet pan meal with an island feel! It's ridiculously easy to pull together, and the marinade for the chicken both chills and freezes great, too.
Make it from fresh:
- Preheat the oven to 375*F.
- Combine all idingredients excvept for the carrots and broccoli in a large bowl or container.
- Mix the ingredients together until well combined.
- Spread ingredients evenly on a sheet pan.
- Add the cbhopped broccoli and sliced carrots to the pan, tossing gently to lightly coat with the liquid.
- Place in the oven and bake for 25 minutes or until the chicken is cooked through and the carrots have softened.
Make it from the prep:
- Thaw the ingredients as needed.
- Preheat the oven to 375*F.
- Follow the instructions in "Make it from fresh" from Step 4.
Prep Plan
Prep Plan
Combine all ingredients except for broccoli and carrots in a large, resealable container or bag. Chill in the fridge for 3 days, or the freezer for up to 3 months. Combine the broccoli and sliced carrots in a separate bag or container.
