Sheet Pan Spicy Peanut Chicken & Veggies

Chicken, sweet potatoes and your choice of veggies are roasted on a sheet pan and then topped with a spicy peanut sauce and crunchy peanuts for a balanced, flavorful meal. 

Wow, am I glad that January is over. 2020 did not start off on a good note. It was crazy busy and filled with many heavy moments. I mentioned how the year started with me being totally useless, knocked on my butt by the flu. That was followed by hosting some visitors for a few days at work – so a crazy week trying to line up the details and then hosting the group. The month finished with me traveling for work (lots of hours in the car) and then my husband making a quick trip himself.

Most of that wasn’t in the plan, or wasn’t in my plan… I’ve learned not to stress myself out with so much stuff, but most of that was beyond my control. And beyond my hubby’s control. 

On top of all that, illness and tragedy hit too close to home, making for some difficult, stressful, and heavy days. I’d like to say that everything will be ok, but it won’t. Maybe some of it will, but not as much as I’d like. Thoughts and prayers, my friends. I appreciated it. 

And so, with all of that, I’m thrilled that left January behind and had a better start to February. We just finished up some much needed, happy family time in the Happiest Place on Earth – Disney World. I can’t wait to go through my photos and start scrapbooking the memories, and creating each of the kids their own custom autograph book. 

The next few weeks are (thankfully) going to be much slower. Back to school and work, activities, and good eating. Today’s recipe was one that I made twice in January (a pretty amazing feat considering how busy we were and how little I cooked) and is a keeper (pretty much like every other Skinny Taste recipe I have ever made). I up’ed the chicken a but and up’ed the sauce, which had me wanting to lick the bowl clean. The original recipe calls for broccoli (ew), red bell pepper (hubby won’t eat) and sugar snap peas. I’ve made this twice now, once with just sugar snap peas and the other time with sugar snap peas and asparagus. I think you can use any combination of vegetables, as long as you watch the cooking time. 

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Sheet Pan Spicy Peanut Chicken & Veggies on Books n' Cooks

Chicken, sweet potatoes and your choice of veggies are roasted on a sheet pan and then topped with a spicy peanut sauce and crunchy peanuts for a balanced, flavorful meal. 

Course Main Course

Cuisine American

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Servings 6

Author Liz

Ingredients

Ingredients for the Peanut Sauce:

• 1/4 c. creamy peanut butter
• 1/4 c. coconut milk
• 1 Tbs. reduced-sodium soy sauce
• 1 lime juiced
• 2 tsp. Sriracha
• 1/2 tsp. grated fresh ginger

Ingredients for the Chicken & Veggies:

• cooking spray
• 2 large sweet potatoes peeled and cut into 1/2 inch pieces
• 1 bunch of asparagus cut into 2-inch pieces
• 2 c. sugar snap peas
• 1 Tbs. toasted sesame oil
• 1 tsp. kosher salt
• 2 lbs. chicken breasts trimmed of fat and cut into 1-inch pieces
• 2 Tbs. reduced-sodium soy sauce
• 1/2 lime juiced
• 4 cloves of garlic minced
• 1 tsp. grated fresh ginger
• 6 Tbs. chopped roasted, salted peanuts

Instructions

Make the Peanut Sauce:

1. Combine all ingredients in a small bowl and whisk together until smooth. Set aside.

Make the Chicken & Veggies:

1. Preheat oven to 425F. Spray a baking sheet with cooking spray.

2. Place sweet potatoes, asparagus, and sugar snap peas on prepared baking sheet. Drizzle with sesame oil and sprinkle with salt. Toss to coat. Spread into a single layer and place in preheated oven. Cook for 15 minute. Stir and cook for 15 minutes more.

3. While veggies are cooking, place chicken in a medium bowl. Top with soy sauce, lime juice, garlic, ginger, and 3 Tbs. of the peanut sauce. Stir to coat. Allow to marinate until veggies have finished cooking.

4. After the veggies have cooked for 30 minutes, remove baking sheet from oven. Stir again, spreading veggies into a single layer. Nestle chicken among veggies. Return to oven and bake for 10-12 minutes, until chicken is fully cooked.

5. Adjust oven to broil and cook for another 3-5 minutes, to brown chicken.

6. Portion chicken and veggies into 6 servings. Drizzle each with 2 Tbs. of the remaining peanut sauce and top with 1 Tbs. crushed peanuts. Serve hot.

Adapted from Skinny Taste One & Done (p. 76). (<- affiliate link)