Sheet Pan Peanut Chicken & Veggies

This Monday I let my sixth grader Jimmy pick the recipe and my boy has a soft spot for stir fry. What’s nice about this recipe from Skinnytaste One & Done is that it gives you the illusion of a traditional stir fry but it’s made on a baking sheet–making it a little less messy and calorie heavy. If you like chicken satay, you will like this dinner! (The following recipe serves 4. I double this for my family.)


Peanut Sauce

  • 2 tablespoons creamy peanut butter
  • 2 tablespoons canned full-fat coconut milk
  • 1/2 tablespoon reduced-sodium soy sauce
  • Juice of 1/2 lime
  • 1 teaspoon Sriracha sauce
  • 1/4 teaspoon grated ginger


  • Olive oil spray
  • 1 1/2 pounds boneless, skinless, chicken breast, sliced into 1-inch-thick strips (I buy my chicken already in strips from the grocery store)
  • 2 tablespoons reduced-sodium soy sauce
  • Juice of 1/2 lime
  • 4 garlic cloves minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon kosher salt
  • 2 cups peeled, diced, sweet potatoes (I buy them pre-cubed and then cut them in half or it’s 2 sweet potatoes diced)
  • 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


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. 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 1/2 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 sesame oil and remaining 1/2 teaspoon of salt.

Roast on the center rack, tossing halfway, until the sweet potatoes are almost tended, 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 a higher rack, and broil until the chicken is browned, 2 to 3 minutes.

Divide among 4 plates and pour the remaining peanut sauce over everything, and garnish with peanuts and cilantro. Serve with lime wedges on the side. To make this dish a little more filling, I’ll serve with brown rice.



My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


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Leave a Comment


  1. Colleen wrote:

    This looks like a bowl of yummy and healthy! Way to go, Jimmy!! We will be trying this this week. Thanks!!

    Posted 2.3.20 Reply
    • Ann Marie Scheidler wrote:

      Let me know if your crew likes it! xo

      Posted 2.3.20 Reply
  2. Chris Kelley wrote:

    Wow! Big hit! Everyone had second helpings! I love your time-saving tip to buy the pre-cut sweet potatoes. Next time I’m also going to prep my veggies & sauce the night before so I can pop it in the oven right when I get home from work.

    Posted 2.19.20 Reply