Sheet Pan Chicken and Vegetables

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 1 lb Broccoli crowns
  • 1 Green onions
  • 1/2 Lime (about 1 to 1 1/2 tablespoons, juice from
  • 1 Red bell pepper, medium

• Condiments

  • 1 tbsp Honey
  • 1/4 cup Peanut butter, creamy unsalted
  • 1 tbsp Tamari or soy sauce, low-sodium

• Baking & Spices

  • 1 Kosher salt
  • 1 pinch Salt
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Rice vinegar

• Liquids

  • 3 tbsp Water

Found on theleangreenbean.com

Description

Ingredients

• 1 ½ to 1 ¾ pounds boneless skinless chicken breasts
• kosher salt
• 1 pound broccoli crowns
• 1 medium red bell pepper
• 2 tablespoons olive oil
• ¼ cup creamy unsalted peanut butter
• 1 tablespoon low-sodium tamari or soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey (sugar or maple syrup works too)
• juice from ½ lime (about 1 to 1 ½ tablespoons)
• 3 tablespoons water
• pinch of salt
• sesame seeds, optional
• sliced green onions, optional

Directions

• Preheat oven to 425F. Line a large jelly roll pan or 2 large rimmed baking sheets with foil or parchment paper. If you are using foil, lightly coat it with cooking spray.
• Pat the chicken breasts dry with paper towels. Cut the chicken in half crosswise. Slice the thicker portion of the chicken breast horizontally so that you get ½-inch thick slices of chicken. If the chicken breast is very thick, you might also want to slice the other half horizontally. Sprinkle all chicken pieces with kosher salt. Spread chicken pieces on top of prepared baking sheets.
• Cut broccoli into smaller pieces. Toss the broccoli with 1 ½ tablespoons of olive oil and a pinch of salt. Spread them over the baking sheets.
• Seed the red pepper and slice into strips. Toss with remaining olive oil and spread them over the baking sheets.
• Bake everything for 15 to 18 minutes, until the chicken is cooked through and the temperature of the meat reaches 165F.
• I like my broccoli quite roasted, so I will plate the chicken and continue roasting the vegetables for another 8 to 10 minutes. You can leave the peppers on the baking sheet.
• While the chicken and vegetables are cooking, prepare the sauce. Mix all of the peanut sauce ingredients together in a bowl. Taste the sauce and adjust the seasoning to taste. If you prefer the sauce warmed, heat it in a saucepan on low.
• Serve roasted chicken and vegetables with peanut sauce and your favorite grains or root vegetables.
• Top with sesame seeds and sliced green onions if you like. Refrigerate any leftover sauce for up to 1 week.