Coconut Almond Butter Chicken & Kale Sheet‑Pan Supreme

Looking for a quick, high‑protein meal that bursts with tropical flavor? This Coconut Almond Butter Chicken & Kale Sheet‑Pan Supreme delivers a silky coconut‑almond coating, crisp kale, and a savory sauce, all finished in a single pan. It’s the perfect balance of protein, greens, and ease, ideal for busy weeknights or a satisfying lunch.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tbsp coconut‑almond butter (blend equal parts shredded coconut, almond butter, and a splash of water)
• 2 cups kale, stems removed and chopped
• 1 medium yellow onion, sliced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• ¼ cup low‑sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey or agave
• 1 tsp freshly grated ginger
• ½ tsp red pepper flakes
• 2 tbsp olive oil
• ¼ cup toasted almonds, chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions

1. Preheat the oven to 400°F (200°C). Pat the chicken dry and brush each breast with the coconut‑almond butter mixture, coating evenly.
2. Season the chicken with salt and pepper, then arrange on a greased 12‑inch sheet pan in a single layer.
3. Place the sheet pan in the oven and bake for 15 minutes. Then turn the chicken over, add the onion and bell pepper around the pieces, and bake an additional 5–7 minutes until the chicken reaches 165°F.
4. While the chicken finishes, heat the olive oil in a large skillet over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
5. Pour in the soy sauce, rice vinegar, honey, and red pepper flakes. Stir to combine, then reduce heat to low and let simmer for 3 minutes to thicken slightly.
6. Add the chopped kale to the skillet, tossing to coat it in the sauce. Cook for 3–4 minutes until the kale is wilted but still vibrant green.
7. Remove the skillet from heat and stir in the lime juice, toasted almonds, and cilantro, reserving a handful of almonds for garnish.
8. Transfer the baked chicken back to the skillet (or a serving platter), pour the kale mixture over the top, and drizzle a little extra coconut‑almond butter over the chicken for extra shine.
9. Serve immediately, optionally with a side of cauliflower rice or quinoa for a complete meal.

Chef's Note

For a juicier finish, sear the chicken on the stovetop for 2 minutes per side before baking. This gives the coating a slightly crisp texture while locking in moisture.

Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a skillet; drizzle additional coconut‑almond butter for freshness.

Substitutions

Replace chicken with firm tofu cubes or salmon fillets; use peanut butter for a different nutty flavor.