Sheet Pan Chicken Gado Gado
with Crunchy Peanut Sauce
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Winter's coming, 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.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Brussels sprouts
- 450g Potatoes
- 1 Lime
- 25g Chopped peanuts
- 30ml Sweet soy sauce
- 30g Peanut butter
- 10g Nori & Lemongrass spices (dehydrated vegetables (garlic, carrots, green bell peppers, red bell peppers), sea salt, nori, ginger, canola oil, lemongrass, citric acid)
Contains: Peanuts • Soy • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
24 g
Saturated Fat
4 g
Sodium
700 mg
Total Carb
78 g
Sugars
20 g
Protein
56 g
Fibre
13 g
Preparation
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.
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.
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.
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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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
