"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Sheeet Pan Chicken and Veggies Recipe

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This recipe for Sheeet Pan Chicken and Veggies, by , is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



For the Peanut Sauce
2 T of smooth peanut butter
2 T of canned full-fat coconut milk
T of reduced-sodium soy sauce
juice of lime
1 t of sriracha
t of grated ginger

For the Chicken
Olive oil spray
1 pounds of boneless, skinless chicken breast, sliced into 1-inch-thick strips
2 T of reduced-sodium soy sauce
juice of lime
4 cloves of garlic, finely minced
1 t of fresh ginger, grated
1 t of salt
2 c of peeled and diced sweet potato (about 1/2 inch pieces), about 2 small/ medium sweet potatoes
2 c of broccoli florets
1 small red onion, sliced
1 red bell pepper, sliced
2 c of sugar snap peas
1 T of sesame oil
2 T of roasted peanuts, chopped
fresh cilantro for garnish
lime wedges for garnish

To make the peanut sauce, whisk together the peanut butter, coconut milk, soy sauce, lime juice, Sriracha, and ginger in a small bowl until smooth.
Adjust a rack in the center and another rack ~4 inches from the broiler. Pre-heat your oven to 425. Prepare a large baking tray, roughly 1813 inches, by spraying with cooking spray.
In a medium bowl, combine the chicken, soy sauce, lime juice, garlic, ginger, and 1/2 teaspoon of salt. Pour half of the peanut sauce over the chicken and stir.
Place the sweet potatoes, broccoli, red onion, bell pepper, and sugar snap peas on the prepared pan and toss with sesame oil as well as the remaining salt. Roast in the oven on the center rack, tossing halfway, for about 25-30 minutes or until the sweet potatoes are almost tender.

390 calories per serving.

Number Of Servings:
Number Of Servings:
6 servings




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