Sheet Pan Peanut Chicken and Vegetables

Sheet Pan Peanut Chicken and Vegetables is a simple dinner cooked all on one pan for less dishes and work! Ready in 30 minutes including broccoli, bell peppers, carrots and pea pods all covered in a flavorful peanut dressing!

Last year, I made sheet pan sweet and sour chicken and instantly fell in love with the whole "dinner is cooked on one pan" dinner idea! That sweet and sour chicken turned out so amazing so I knew that I wanted to try more sheet pan dinners to share with you. This sheet pan peanut chicken and vegetables will not disappoint!

Just chop up all of your veggies and dice your chicken, throw it all on a sheet pan with some oil and cook for only 20 minutes! Drizzle with the homemade peanut sauce. So easy! I would say that dinner can be on the table in 30 minutes with this meal. You can have this meal as is or have with a side of rice. I like the 60-second brown rice cups or the quick cook brown rice that takes about 10 minutes to make in the microwave- easy is the way to go!

You can feel free to use whatever vegetables that you want for this- just make them colorful for a beautiful presentation! I love seeing the red, orange, yellow and green colors on this dish. So pretty! If you want to add some sweetness, fresh pineapple would be a delicious addition.

Sheet Pan Peanut Chicken and Vegetables

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients

1 pound boneless, skinless chicken breast, cut into bite sized pieces
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 1/2 cups broccoli, chopped
1/2 cup pea pods, chopped
2 large carrots, peel and coined
1 1/2 tablespoons sesame oil
1/4 cup chopped peanuts

Peanut sauce

1/4 cup peanut butter powder
1 tablespoon sesame oil
2 tablespoons rice vinegar
Juice from 1/2 lime
1 tablespoon low-sodium soy sauce
1/2 teaspoon red pepper flakes
1 tablespoon water

Instructions

1. Preheat oven to 400 degrees.

2. Place chicken, peppers, broccoli, pea pods and carrots on a baking sheet. Drizzle with oil and mix well until everything is lightly coated.

3. Whisk together all ingredients for peanut sauce.

4. Cook chicken and vegetables in oven for 20 minutes until chicken is fully cooked through. Take pan out of the oven and pour on peanut sauce and mix well. Sprinkle with chopped peanuts.
Serve immediately and enjoy!

This recipe uses my favorite peanut butter powder: Purely Inspired Powdered Peanut Butter. I have been a fan of powdered peanut butter for years and this one is delicious. It has 90% less fat per serving than peanut butter. I do not typically use it in place of PB but like to add it to different sweet and savory dishes to use in a different way. It can give great flavor to foods. It is only made with roasted peanuts, sugar and salt and has 6 grams of protein per serving. I also like it mixed into yogurt for a peanut butter Greek yogurt, I eat it daily in my oatmeal and it is tasty in smoothies.

Like this recipe? Check out other similar recipes:

Chicken Satay with Peanut Sauce
Peanut, Cucumber and Carrot Noodle Salad
Sheet Pan Sweet and Sour Chicken
Peanut Chicken and Broccoli Salad

Asian Chopped Salad

Spiralized Pad Thai

Greek Meatball and Zoodle Bowls