Spicy Peanut Chicken and Vegetables

• servings: 4 servings

Ingredients

PEANUT SAUCE

2 tablespoons smooth peanut butter

2 tablespoons canned full-fat coconut milk

½ tablespoon reduced-sodium soy sauce

Juice of ½ lime

1 teaspoon Sriracha sauce

¼ teaspoon grated fresh ginger

2 cups broccoli florets

1 small red onion, thickly sliced

1 medium red bell pepper, sliced

2 cups sugar snap peas

1 tablespoon toasted sesame oil

2 tablespoons chopped roasted salted peanuts

Chopped fresh cilantro, for garnish

4 lime wedges, for serving *Read the label to be sure this product is gluten-free.

CHICKEN

Olive oil spray (I like my Misto or Bertolli)

1½ pounds boneless, skinless chicken breast, sliced into 1-inch-thick strips

2 tablespoons reduced-sodium soy sauce

Juice of 1 lime

4 garlic cloves, minced

1 teaspoon grated fresh ginger

1 teaspoon kosher salt

2 cups peeled, diced (/2-inch) sweet potatoes (about 2 large)

Directions

For the peanut sauce: In a small bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, Sriracha, and ginger until smooth.

For the chicken: Adjust a rack in the center and another rack 4 to 6 inches from the broiler and preheat the oven to 425°F. Spray an 18 x 13-inch large rimmed sheet pan with oil.

In a medium bowl, combine the chicken, soy sauce, lime juice, garlic, ginger, and ½ teaspoon of the salt. Pour half of the peanut sauce over the chicken.

Place the sweet potatoes, broccoli, red onion, bell pepper, and snap peas on the prepared pan and toss with the sesame oil and remaining ½ teaspoon salt.

Roast on the center rack, tossing halfway, until the sweet potatoes are almost tender, about 30 minutes. Nestle the chicken among the vegetables, pour the marinade over the chicken, and roast until the chicken is cooked through, 10 to 12 minutes. Switch the oven to broil, move the pan to the higher rack, and broil until the chicken is browned, 2 to 3 minutes.

Divide among 4 plates, pour the remaining peanut sauce over everything, and garnish with the peanuts and cilantro. Serve with the lime wedges on the side.

Notes

From Skinnytaste: One and Done pg. 76

Nutrition

• Serving Size: 4.5oz chicken+ 1 cup veg
• Calories: 434
• Total Fat: 16 g
• Saturated Fat: 4 g
• Cholesterol: 109 mg
• Sodium: 943 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 6 g
• Total Sugars: 7 g
• Protein: 44 g