Sheet pan dinners are the ultimate weeknight solution. This version pulls together roasted chicken and vegetables with a magic 2-ingredient peanut sauce.
PREP TIME: 5 minutes | COOK TIME: 20 minutes | TOTAL TIME: 25 minutes
Serves: 4 as a main
Adapted from Girl Gone Gourmet “One Pan Roasted Chicken & Veggies”
Ingredients
· 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
· 2 tablespoons olive oil
· Salt & pepper
· 2 cups broccoli florets, cut into 1-inch bite-sized pieces
· 1 medium bell pepper, cut into 1-inch pieces
· 1 red onion, sliced into 1-inch pieces
· 2 medium sweet potatoes, cut into bite-sized pieces
· 1/4 cup peanut butter
· 1/4 cup Ruby Crunch Chili Crisp
· Green onions and/or cilantro (optional)
Instructions
1. Preheat the oven to 425°F. Line two large rimmed baking sheets with parchment paper.
2. In a large bowl, whisk oil, salt and pepper. Add the vegetables, toss to coat, and spread in a single layer on one baking sheet. To the same bowl, add the chicken pieces, toss to coat with the remaining seasoned oil, and spread in a single layer on the other baking sheet.
3. Slide both sheets into the oven and roast for 18-20 minutes, tossing everything halfway through.
4. Meanwhile, stir the Ruby Crunch Chili Crisp and peanut butter together in a bowl until smooth.
5. Remove the sheets from the oven when the vegetables are tender with browned edges and the chicken is crisp on the edges and reaches an internal temperature of 165°F.
6. Divide the chicken and roasted vegetables among plates, drizzle generously with the peanut sauce, and top with the optional garnish.
