Peanut Sauce Chicken with Carrot Noodles and Broccoli

overhead thai chicken bowl

A delicious peanut sauce bowl with chicken, broccoli, and carrot noodles.




  1. Preheat your oven to 400 (F)
  2. Chop your broccoli into florets. Fun fact: the stems of broccoli are edible. Feel free to chop those too.
  3. Put the broccoli and chicken thighs on two sheet pans (or one if you have room) in a single layer.
  4. Drizzle oil over the broccoli, sprinkle both with salt and garlic powder.
  5. Roast the chicken thighs for 13-18 minutes, the broccoli for 20-25 minutes.
  6. While the broccoli and chicken are cooking, make your carrot noodles by using your basic peeler over and over again to make “noodles”.
  7. Make your peanut sauce (or take it out of the fridge if you already have it made).
  8. Saute the carrot noodles on medium heat for 3-5 minutes, flipping with tongs so they cook evenly.
  9. When the chicken is done cooking, let it rest for 5 minutes, then cut it into bite size pieces.
  10. Put it all together with rice (optional), chicken, broccoli, carrot noodles. Top with peanuts, cilantro, and peanut sauce.


Keywords: thai peanut sauce, chicken veggie bowls, low carb peanut sauce noodles

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