Sheet Pan Chicken Gado Gado
with Crunchy Peanut Sauce
700 cals
25 mins
Description
It’s winter, so we’re taking a popular Indonesian salad and adapting it for the sheet pan. The trademark gado gado sweet peanut sauce dresses up heart-warming components like lemongrass-spiced chicken breasts, roasted alongside a veg medley of potatoes and Brussels sprouts.
Contains:
Peanuts • Soy • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
2 Canadian-raised chicken breasts (air chilled)
1 Lime
450g Potatoes
200g Brussels sprouts
25g Chopped peanuts
30ml Sweet soy sauce
30g Peanut butter
10g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Nutrition
Total fat | 24g |
Saturated Fat | 4g |
Sodium | 690mg |
Total carbs | 74g |
Sugar | 19g |
Protein | 54g |
Fibres | 11g |
Recipe Instructions
Step 1: Mise en place
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Halve the Brussels sprouts lengthwise (quarter if large).
- Juice the lime.
- Pat the chicken dry and drizzle with oil; season with ½ the spices and S&P.
Step 2: Roast the chicken & vegetables
- On a lined sheet pan, toss the potatoes and Brussels sprouts with a drizzle of oil, the remaining spices and S&P.
- Add the chicken and roast, stirring the vegetables halfway, 20 to 25 min., until the chicken* is cooked through and the vegetables are browned and tender.
- Chicken thighs: same instruction as above.
Step 3: Make the peanut sauce
- Meanwhile, in a small bowl, combine the peanut butter, soy sauce, lime juice, 1 tsp water (double for 4 portions), ½ the peanuts and S&P.
Step 4: Plate your dish
- Divide the vegetables and chicken (slice beforehand if desired) between your plates.
- Drizzle with the peanut sauce.
- Garnish with the remaining peanuts. Bon appétit!
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