Peanut Chicken Sheet Pan Dinner

Create a delicious Asian Peanut Chicken Sheet Pan Dinner ready to eat in less than an hour. Cleanup is easy with just one pan to clean!

Prep: 15 min | Bake: 25 min | Yield: 4 servings

Ingredients

• 1/4 cup creamy peanut butter
• 1/4 cup water
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar*
• 2 teaspoons grated fresh gingerroot
• 2 cloves garlic, chopped
• 1 pound boneless skinless chicken tenders**
• 3 cups fresh broccoli florets
• Fresh lime, chopped peanuts, diagonally sliced green onions and crushed red pepper flakes, if desired

Instructions

1. Heat oven to 400 degrees F. Spray a 15 x 10 x 1 inch pan with cooking spray.
2. In large bowl, mix peanut butter, water, soy sauce, vinegar, gingerroot and garlic using a whisk.
3. Add chicken and broccoli to bowl; toss to coat.
4. Spoon chicken mixture evenly onto sheet pan.
5. Bake for 20 to 25 minutes or until chicken is tender and no longer pink in center and broccoli is crisp-tender.
6. Stir gently before serving. Squeeze lime over chicken and broccoli.
7. Garnish servings with remaining ingredients.

Notes

* If you don’t have apple cider vinegar, use rice vinegar or white vinegar.

** You can use 1 pound of chicken breasts cut into smaller pieces in place of the chicken tenders.

Nutrition

Per serving: Calories 230 Calories from Fat 80 Total Fat 9g 14%Saturated Fat 1 1/2g 8% Trans Fat 0g Cholesterol 50mg 17% Sodium 660mg 27% Potassium 310mg 9% Total Carbohydrate 8g 3% Dietary Fiber 2g 9% Sugars 3g Protein 30g

% Daily Value*: Vitamin A 6% Vitamin C 40% Calcium 4% Iron 4%

Exchanges: 0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury