Chicken & Vegetables on Sheet Pan

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Line lg. rimmed baking sheet with covered by foil lightly coated with cooking spray. (... or use parchment paper which doesn’t need spray.)

Step 2

Pat chicken dry with paper towels; cut chicken into ½” thick slices of chicken. Sprinkle chicken pieces with salt & spread out on prepared baking sheet.

Step 3

Toss broccoli with 3/4 Tbsp of olive oil & a pinch of salt; spread across baking sheet. Do same with red peppers.

Step 4

Bake (15-18 min.) until chicken is cooked through & temperature reaches 165F.

Step 5

Meanwhile,, prepare peanut sauce. Mix all peanut sauce ingredients together in bowl. Taste & adjust seasoning to taste. If you prefer the sauce warmed, heat it in saucepan on low.

Step 6

For more roasted broccoli and peppers & remove chicken to plate. Continue roasting vegetables (8-10 min. longer.)

Step 7

Serve roasted chicken and vegetables with peanut sauce and your favorite grains or root vegetables. Top with sesame seeds & sliced green onions if you like.

Step 8

STORAGE: Refrigerate any leftover sauce for up to 1 wk.

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