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Peanut Chicken Sheet Pan Dinner

Peanut Chicken Sheet Pan Dinner

Create a delicious Asian chicken dinner ready to eat in less than an hour. Cleanup is easy with just one pan to clean!

Ingredients



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 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.

Yield: 4 servings | Prep: 15 min | Total: 40 min

Expert Tips

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 Information - Serving Size: 1 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.

Recipe and photo credit: Pillsbury.

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