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.
Combine all ingredients in a small bowl and whisk together until smooth. Set aside.
Preheat oven to 425F. Spray a baking sheet with cooking spray.
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.
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.
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.
Adjust oven to broil and cook for another 3-5 minutes, to brown chicken.
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.