Sheet Pan Sun-Dried Tomato Coconut Chicken with Roasted Veggies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant weeknight dinner with tender chicken thighs roasted alongside bell peppers and zucchini in a coconut milk-based sauce, finished with capers and fresh herbs. This American-inspired sheet-pan recipe (dairy-free), ready in about 43 minutes, pairs chicken thighs, sun-dried tomatoes, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 28 min Serves 2 American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then season with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Slice bell pepper into 1/2-inch strips and zucchini into 1/4-inch half-moons. Place on a parchment-lined baking sheet with chicken thighs, drizzle with 1 tbsp olive oil, and toss to coat.
  3. Step 3: Roast for 20 minutes, then remove from oven and stir in 2 minced garlic cloves, 2 tbsp capers, and 3 tbsp sun-dried tomatoes. Return to oven for 8-10 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
  4. Step 4: Remove from oven, pour 1/2 cup coconut milk over the top, and scatter 2 tbsp fresh parsley. Let sit for 2 minutes to thicken. Serve immediately.

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