Sheet Pan Chicken and Vegetables with Peanut Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Broccoli

  Raw

  1 lb or 454g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Rice wine vinegar

  1 tbsp or 15g

• Honey

  1 tbsp or 21g

• Lime juice

  Raw

  1 tbsp or 15g

• Water

  Plain, clean water

  3 tbsp or 44g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

Directions

1. Preheat the oven to 425°F. Line two large rimmed baking sheets with foil or parchment paper.
2. Pat the chicken breasts dry with paper towels. Cut each breast in half crosswise, then slice the thicker portions horizontally to create 1/2-inch thick slices. Sprinkle with salt and spread on the prepared baking sheets.
3. Cut the broccoli into smaller pieces. Toss with three-quarters of the olive oil and a pinch of salt, then spread over the baking sheets.
4. Seed and slice the red pepper into strips. Toss with the remaining olive oil and spread over the baking sheets.
5. Bake for 15 to 18 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
6. If you prefer more roasted broccoli, remove the chicken and continue roasting the vegetables for another 8 to 10 minutes.
7. While the chicken and vegetables are cooking, prepare the sauce by mixing the peanut butter, soy sauce, rice wine vinegar, honey, lime juice, and water in a bowl. Adjust seasoning to taste. Heat in a saucepan on low if desired.
8. Top with sesame seeds and serve.