How To Make Sheet Pan Peanut Chicken and Veggies
Come home to a hearty dish with this peanut chicken cooked with broccoli and carrots in a flavorful mix of coconut milk, peanut butter, and honey.
Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes
Serves:
Ingredients
- 4chicken breasts,boneless skinless
- 7ozcoconut milk,1 can
- ⅓cupcreamy peanut butter
- 2tbspsoy sauce,low-sodium
- 2tbsphoney
- 1tbsprice wine vinegar
- 1tbsplime juice
- ½tspsesame oil
- 1tbspginger,minced
- 1tbspgarlic,minced
- 1tbspcanola oil
- 1lbbaby carrots
- 1lbbroccoli florets
- cilantro,for garnish
Instructions
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Preheat the oven to 375 degrees F.
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In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger.
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Place the chicken into the middle of the cookie sheet, scraping the leftover marinade on top of the chicken.
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Add the canola oil, carrots, and broccoli to the bowl, mix and add to the pan.
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Cook for 25 to 30 minutes or until the chicken is cooked through (It will take longer for larger pieces of the chicken breast).
Nutrition
- Calories: 450.84kcal
- Fat: 28.28g
- Saturated Fat: 11.11g
- Trans Fat: 0.14g
- Monounsaturated Fat: 10.11g
- Polyunsaturated Fat: 5.16g
- Carbohydrates: 21.34g
- Fiber: 3.12g
- Sugar: 10.98g
- Protein: 31.42g
- Cholesterol: 74.24mg
- Sodium: 454.46mg
- Calcium: 93.89mg
- Potassium: 890.10mg
- Iron: 3.74mg
- Vitamin A: 674.28µg
- Vitamin C: 74.96mg
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