Sheet Pan Peanut Chicken and Veggies Recipe

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Lorraine
Lorraine December 24, 2020
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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
  • cupcreamy 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

  1. Preheat the oven to 375 degrees F.

  2. In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger.

  3. Place the chicken into the middle of the cookie sheet, scraping the leftover marinade on top of the chicken.

  4. Add the canola oil, carrots, and broccoli to the bowl, mix and add to the pan.

  5. 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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