Description
Winner winner chicken dinner. We love sheet pan dinners especially when they involve peanut butter and this one tastes like healthy chinese take out! Serve this protein and veggie dish over your favorite microwavable rice packet for a streamlined and easy dinner that’s great for meal prep.
Scale
Ingredients
- 1 can coconut milk
- ¼ cup creamy peanut butter
- ½ teaspoon freshly grated ginger
- 1–2 teaspoons crushed red pepper flakes
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 pounds raw chicken breast
- 1 teaspoon olive oil
- 1 bell pepper, chopped
- 4 cups broccoli florets
- ½ red onion, chopped
- 1 oz crushed peanuts
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, whisk together coconut milk, peanut butter, ginger, red pepper flakes, soy sauce, and maple syrup. Reserve 1 cup sauce to use later for sauce.
- Place chicken breast in gallon plastic bag and pour remaining sauce in to marinate for at least 15 minutes.
- On a sheet pan, drizzle with olive oil; place bell pepper, broccoli, and onion on sheet pan tossing to coat with olive oil.
- Arrange marinated chicken breast on pan with veggies and bake for 30 minutes or until chicken is cooked through.
- Cook reserved peanut butter sauce on stove top over low heat until warm. Serve chicken and veggies with rice, crushed peanuts, and a drizzle of peanut butter sauce.
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 301
- Sugar: 7g
- Sodium: 362mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 31g
Keywords: Sheet Pan Peanut Butter Chicken and Broccoli