Ingredients
1 ½ lbs boneless skinless chicken breast, cut into cubes
2 medium sweet potatoes, peeled and cubes
16 oz broccoli florets
Marinade/Sauce:
¼ cup creamy peanut butter
2 tbs coconut aminos (or soy sauce)
¼ cup coconut milk
1 tbs minced garlic
1 tbs minced ginger
1 tbs rice wine vinegar (or sub apple cider vinegar)
1 tbs honey
salt and pepper to taste
For garnish (optional):
chopped peanuts
green onions
sesame seeds
Tools
2 XL sheet pan (or regular ones)
medium mixing bowl
small mixing bowl
Directions
Step 1
Preheat oven to 400 F. Line 1 XL sheet pan (or 2 regular-sized sheet pans) with parchment paper.
Step 2
Prepare sauce by mixing ingredients together in the mixing bowl. Reserve 1/4 cup of the sauce in a small bowl for topping.
Step 3
Add chicken pieces to the bowl and mix well so that all of the pieces are coated. Place bowl in the fridge to let chicken marinate while you prepare the veggies.
Step 4
**Option to let the chicken marinate for up to 8 hours if you prep ahead of time, otherwise 15-20 minutes is fine.
Step 5
Toss sweet potatoes on one side of sheet pan (or use one sheet pan) and season with oil, salt/pepper.
Step 6
Bake for 10 minutes.
Step 7
Add broccoli to the same side of the sheet pan, season with additional oil, salt/pepper and toss to mix.
Step 8
Add chicken pieces to the other side of the sheet pan (or to the second sheet pan if using) and season with salt/pepper.
Step 9
Place sheet pan(s) back in the oven and bake for 20 minutes, or until chicken reaches internal temp of 165F.
Step 10
Serve chicken over bed of broccoli and sweet potatoes and top with reserved peanut sauce.
Step 11
Garnish with chopped peanuts, green onions and sesame seeds.
Step 12
Enjoy!
