⏱ 50 min total

Sheet Pan Chicken and Vegetables with Peanut Sauce

Name: Sheet Pan Chicken and Vegetables with Peanut Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; ¼ dash Salt; ¼ lb Broccoli; ¼ medium Red bell pepper; ½ tbsp Olive oil; 1 tbsp Peanut butter; ¼ tbsp Tamari soy sauce; ¼ tbsp Rice wine vinegar; ¼ tbsp Honey; ¼ tbsp Lime juice; ¾ tbsp Water; ¼ tsp Sesame seeds

Per 1 serving · 309 g · 12 ingredients

Calories

364

18%
of a 2,000 cal day

Protein
33g
36% of calories
Carbs
18g
19% of calories
Fat
19g
45% of calories

Portion

✓ Protein-dense

At a glance

One serving of Sheet Pan Chicken and Vegetables with Peanut Sauce (309 g) has 364 calories, with 33 g of protein, 18 g of carbohydrates and 19 g of fat. Most of its energy comes from fat (45% of calories). It is high in protein (66% DV), Vitamin C (156% DV) and Vitamin E (29% DV). Keep an eye on cholesterol, which provides 28% of the daily value.

Per 100 g

118cal

low energy density

Protein per 100 cal

9.1g

Net carbs

13g

carbs minus fiber

Fiber

4.5g

9.3 g sugar

High in

20%+ of the daily value

Protein66%
Vitamin C156%
Vitamin E29%
Vitamin K101%
Thiamine21%
Riboflavin (B2)31%

Good source of

10–19% of the daily value

Dietary fiber16%
Vitamin A10%
Vitamin B1210%
Potassium19%
Zinc16%

Watch

20%+ of the daily value

Cholesterol28%

Ingredients

For one serving. Tap an ingredient to see its nutrition.

Directions

Prep 10 minCook 40 min

1
Preheat the oven to 425°F. Line two large rimmed baking sheets with foil or parchment paper.
2
Pat the chicken breasts dry with paper towels. Cut each breast in half crosswise, then slice the thicker portions horizontally to create 1/2-inch thick slices. Sprinkle with salt and spread on the prepared baking sheets.
3
Cut the broccoli into smaller pieces. Toss with three-quarters of the olive oil and a pinch of salt, then spread over the baking sheets.
4
Seed and slice the red pepper into strips. Toss with the remaining olive oil and spread over the baking sheets.
5
Bake for 15 to 18 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
6
If you prefer more roasted broccoli, remove the chicken and continue roasting the vegetables for another 8 to 10 minutes.
7
While the chicken and vegetables are cooking, prepare the sauce by mixing the peanut butter, soy sauce, rice wine vinegar, honey, lime juice, and water in a bowl. Adjust seasoning to taste. Heat in a saucepan on low if desired.
8
Top with sesame seeds and serve.

Vitamins & minerals

Amounts for 1 serving (309 g). Bars show % of the daily value.

Vitamins

Nutrient	Amount	% Daily Value
Vitamin A	90 μg	10%
Vitamin C	140 mg	156%
Vitamin D	0 μg	0%
Vitamin E	4 mg	29%
Vitamin K	121 μg	101%
Thiamine	0.2 mg	21%
Riboflavin (B2)	0.4 mg	31%
Niacin	14 mg	89%
Vitamin B6	1 mg	97%
Folate (B9)	111 μg	28%
Vitamin B12	0.2 μg	10%
Pantothenic acid	3 mg	53%
Choline	128 mg	23%

Minerals

Nutrient	Amount	% Daily Value
Calcium	78 mg	8%
Iron	2 mg	24%
Potassium	909 mg	19%
Magnesium	91 mg	22%
Phosphorus	389 mg	56%
Zinc	2 mg	16%
Copper	0.2 mg	21%
Manganese	1 mg	27%
Selenium	30 μg	54%

Full breakdown · 43 more nutrients

Nutrient	Amount	% Daily Value
Alanine	2 g	—
Alpha Linolenic Acid (ALA)	0 g	—
Alpha carotene	34 μg	—
Arginine	2 g	—
Aspartic acid	3 g	—
Beta carotene	894 μg	—
Caffeine	0 mg	—
Cystine	0.3 g	—
Docosahexaenoic Acid (DHA)	0 g	—
Docosapentaenoic Acid (DPA)	0 g	—
Eicosapentaenoic Acid (EPA)	0 g	—
Fluoride	0.4 μg	—
Fructose	4 g	—
Galactose	0.2 g	—
Glucose	3 g	—
Glutamic acid	5 g	—
Glycine	1 g	—
Histidine	1 g	—
Hydroxyproline	0 g	—
Isoleucine	1 g	—
Lactose	0.2 g	—
Leucine	3 g	—
Lycopene	0 μg	—
Lysine	3 g	—
Maltose	0.3 g	—
Methionine	1 g	—
Monounsaturated fats	10 g	—
Phenylalanine	1 g	—
Polyunsaturated fats	3 g	—
Proline	1 g	—
Retinol	8 μg	—
Serine	1 g	—
Starch	1 g	—
Sucrose	2 g	—
Theobromine	0 mg	—
Threonine	1 g	—
Total omega 3	0 g	—
Total omega 6	2 g	—
Tryptophan	0.4 g	—
Tyrosine	1 g	—
Valine	2 g	—
Vitamin D2	0 μg	—
Vitamin D3	0 μg	—

Burning 364 calories

Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.

69min
Walking (3.5 mph)
44min
Cycling (moderate)
30min
Running (6 mph)
51min
Swimming laps

Common questions

How many calories are in Sheet Pan Chicken and Vegetables with Peanut Sauce?

One serving of Sheet Pan Chicken and Vegetables with Peanut Sauce (1 serving) has 364 calories, which works out to 118 calories per 100 g. That is about 18% of a 2,000-calorie day.

Is Sheet Pan Chicken and Vegetables with Peanut Sauce high in protein?

Yes. It has 33 g of protein per serving, and 36% of its calories come from protein (9.1 g of protein per 100 calories).

Is Sheet Pan Chicken and Vegetables with Peanut Sauce keto-friendly?

It is hard to fit into a strict keto diet. One serving has 13 g of net carbs and 19% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.

How much sodium is in Sheet Pan Chicken and Vegetables with Peanut Sauce?

383 mg per serving.

How much sugar is in Sheet Pan Chicken and Vegetables with Peanut Sauce?

9.3 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.

Nutrition Facts

Serving size1 serving (309 g)

Calories364

% Daily Value*

Total fat 19g	24%
Saturated fat 3.3g	17%
Trans fat 0g
Cholesterol 83mg	28%
Sodium 383mg	17%
Total carbohydrate 18g	7%
Dietary fiber 4.5g	16%
Total sugars 9.3g
Protein 33g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How we calculate this

% Daily Values use FDA reference amounts for a 2,000-calorie diet. The calorie split uses 4 kcal/g for protein and carbs and 9 kcal/g for fat. Claims such as “low sodium” follow FDA thresholds for the serving shown.

Our methodology

Updated October 13, 2026 · Not medical advice

More recipes

View all