Sheet pan suppers are all the rage, and rightly so!
I mean, what's not to love about easy preparation and minimal dish-washing? Frankly, that's what I aspire to achieve with ALL of my dinner endeavors. This particular pan of food consisted of chicken and some broccoli and onions from The Produce Box all smothered in a Thai-style peanut sauce, which I've already confessed to loving.
The recipe I used as a reference made use of the broiler to cook the chicken and veggies, but I have never had good luck controlling the broiler element of my current oven. Instead, I just baked the pan of food at a pretty high temperature for a little bit longer and turned the chicken a few times rather than just once. This process worked very well for me and my oven, but feel free to try the broiler option if yours is more reliable and predictable than mine!
Though I could just eat the sauce with a spoon, it is admittedly much better on top of charred broccoli and juicy chicken. Note to self: Maybe make a little bit more sauce next time...
Adapted from this recipe
- 2 tablespoons brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 tablespoon olive oil
- 1/4 cup soy sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon vinegar
- 1/4 cup warm water
- 1 tablespoon freshly squeezed lime juice
- 2 bunches broccoli, cut into large pieces*
- 1 white or yellow onion, cut into large pieces*
- 4 to 6 boneless, skinless chicken breasts or tenderloins (1 to 1-1/2 pounds total), cut into large pieces
- Salt and freshly ground black pepper
*Note: I parboiled my broccoli and onion in some stock, just for about 5 minutes. You absolutely don't have to do this, I just prefer a softer veggie.
Preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil and spray it with cooking spray.
Whisk together the brown sugar, peanut butter, oil, soy sauce, sriracha, vinegar, water, and lime juice in a small saucepan over low heat until smooth. Set aside 1/4 cup of the peanut sauce for serving.
Place the broccoli, onion, and chicken on the sheet pan and season with salt and pepper.
Drizzle the ingredients with the remaining peanut sauce and toss gently to thickly coat.
Cook for about 10 minutes and flip the chicken, then cook another 5-10 minutes, just until the chicken is cooked through, the broccoli is well-charred, and the sauce is bubbly and deeply browned.
Serve hot from the oven with the reserved dipping sauce alongside.