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Peanut Chicken Sheet-Pan Dinner

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Peanut Chicken Sheet-Pan Dinner
  • Prep 15 min
  • Total 40 min
  • Ingredients 9
  • Servings 4
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Create a delicious Asian chicken dinner ready to eat in less than an hour. Cleanup is easy with just one pan to clean!
Updated Aug 10, 2016

Ingredients

  • 1/4 cup creamy peanut butter
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons grated fresh gingerroot
  • 2 cloves garlic, chopped
  • 1 lb boneless skinless chicken tenders
  • 3 cups fresh broccoli florets
  • Fresh lime, chopped peanuts, diagonally sliced green onions and crushed red pepper flakes, if desired

Steps

  • 1
    Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
  • 2
    In large bowl, mix peanut butter, water, soy sauce, vinegar, gingerroot and garlic using whisk.
  • 3
    Add chicken and broccoli to bowl; toss to coat.
  • 4
    Spoon chicken mixture evenly onto sheet pan.
  • 5
    Bake 20 to 25 minutes or until chicken is tender and no longer pink in center and broccoli is crisp-tender. Stir gently before serving. Squeeze lime over chicken and broccoli. Garnish servings with remaining ingredients.

Tips from the Pillsbury Kitchens

  • tip 1
    If you don’t have apple cider vinegar, use rice vinegar or white vinegar.
  • tip 2
    You can use 1 pound of chicken breasts cut into smaller pieces in place of the chicken tenders.

Nutrition Information

230 Calories, 9g Total Fat, 30g Protein, 8g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
660mg
27%
Potassium
310mg
9%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
9%
Sugars
3g
Protein
30g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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