Sheet Pan Peanut Chicken and Veggies

4.41 from 5 votes

One pan, super easy, enjoy tasty peanut chicken and veggies for dinner!

Prep Time10

Cook Time40

Course: dinner

Cuisine: American

Servings:

Olive oil spray
1 ½ pounds boneless skinless chicken breast sliced into 1-inch-thick strips
2 tablespoons reduced-sodium soy sauce
1 tablespoon lime juice from 1/2 fresh lime is best
4 cloves garlic finely minced
1 teaspoon fresh ginger grated
1 teaspoon salt
2 cups peeled and diced sweet potato about 1/2 inch pieces, about 2 small/ medium sweet potatoes
2 cups broccoli florets
1 small red onion sliced
1 red bell pepper sliced
2 cups sugar snap peas
1 tablespoon sesame oil
2 tablespoons roasted peanuts chopped
fresh cilantro for garnish
lime wedges for garnish

To make the peanut sauce, whisk together the peanut butter, coconut milk, soy sauce, lime juice, Sriracha, and ginger in a small bowl until smooth.
Adjust a rack in the center and another rack ~4 inches from the broiler. Pre-heat your oven to 425 degrees F. Prepare a large baking tray, roughly 18x13 inches, by spraying with cooking spray.
In a medium bowl, combine the chicken, soy sauce, lime juice, garlic, ginger, and 1/2 teaspoon of salt. Pour half of the peanut sauce over the chicken and stir.
Place the sweet potatoes, broccoli, red onion, bell pepper, and sugar snap peas on the prepared pan and toss with sesame oil as well as the remaining salt. Roast in the oven on the center rack, tossing halfway, for about 25-30 minutes or until the sweet potatoes are almost tender.
Nestle the chicken among the veggies, pour the remaining marinade over the chicken and then roast until the chicken is cooked through, about an additional 10-12 minutes.
Switch the oven to broil and move the pan to the higher rack to broil until the chicken is browned, about 2-3 minutes.
Serve, top with peanuts and cilantro and ENJOY!