Sheet Pan Peanut Chicken and Veggies

foodwithfeeling.com

Debra Moore

From Skinnytaste

subheading: FOR THE PEANUT SAUCE:

2 tablespoons of smooth peanut butter

2 tablespoons of canned full-fat coconut milk

½ tablespoon of reduced-sodium soy sauce

juice of ½ lime

1 teaspoon of sriracha

¼ teaspoon of grated ginger

subheading: FOR THE CHICKEN:

Olive oil spray

1 ½ pounds of boneless, skinless chicken breast, sliced into 1-inch-thick strips

2 tablespoons of reduced-sodium soy sauce

juice of ½ lime

4 cloves of garlic, finely minced

1 teaspoon of fresh ginger, grated

1 teaspoon of salt

2 cups of peeled and diced sweet potato (about ½ inch pieces), about 2 small/ medium sweet potatoes

2 cups of broccoli florets

1 small red onion, sliced

1 red bell pepper, sliced

2 cups of sugar snap peas

1 tablespoon of sesame oil

2 tablespoons of roasted peanuts, chopped

fresh cilantro for garnish

lime wedges for garnish

Directions at foodwithfeeling.com

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