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Sheet Pan Chicken & Onions with Pineapple Relish
Servings: 4
Prep Time: 25 MINS
Cook Time: 25 MINS
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Ingredients
| 4 | ROXY® Organic Boneless Skinless Chicken Breasts |
| 1/4 cup | plus 2 tablespoons creamy peanut butter |
| 2 tbsp | honey |
| 1 tbsp | grated fresh ginger |
| 2 tbsp | toasted sesame oil |
| 1/4 cup | low sodium soy sauce |
| 1 tbsp | sriracha hot sauce |
| 2 tbsp | lime juice |
| 1/4 cup | warm water |
| 1 | large red onion, sliced in 1/2-inch rings |
| Relish | |
| 1 cup | chopped pineapple (preferably fresh, but canned works in a pinch) |
| 1 cup | chopped cucumber |
| 1 | small jalapeno, seeded and diced |
| 3 tbsp | fresh lime juice |
| 2 tbsp | chopped fresh mint |
| 3/4 tsp | salt |
| pinch of ground black pepper |
Directions
| Step 1 |
| Preheat oven to 400 degrees F, with one rack in the center position and another about 4-inches from the broiler. Mist a sheet pan with cooking spray. In a medium bowl, whisk together the peanut butter, honey, ginger, sesame oil, soy sauce, sriracha, lime juice and water until smooth. |
| Step 2 |
| Place the onion rings on the prepared sheet pan, and spread them in a single layer. Arrange the chicken breasts around and on top of the onions. Reserve ¼ cup of the peanut sauce, then spoon the rest over the chicken and onions on the sheet pan, distributing it evenly. |
| Step 3 |
| Bake the chicken on the center rack for 20 minutes, until almost cooked through, then place the sheet pan on the top rack and broil for 5 minutes, until sauce is brown and bubbling and chicken is cooked through (a thermometer inserted into the thickest piece will register 165 degrees F). |
| Step 4 |
| While chicken bakes, in a medium bowl toss together the pineapple, cucumber, jalapeno, lime juice, mint, salt and pepper. Spoon the cool relish on top of the warm chicken and enjoy! |
