Place the chicken in a large, seal-able plastic bag.
In a bowl, add the sweet Thai chili sauce, lime juice, soy sauce, peanut butter, ginger, and garlic.
Stir to combine.
Pour ¾ of the sauce into the seal-able bag with the chicken.
Shake the bag and make sure to cover the chicken to marinate for 2 hours.
Remove the chicken from the bag and place the chicken on a parchment-covered sheet pan.
In a large bowl, add the peppers, broccoli, snow peas, carrots, and onion.
Add the olive oil and the rest of the Thai peanut sauce.
Season everything with salt and pepper.
Place the vegetables around the chicken and top with lime wheels.
Bake for 20 minutes, or until chicken is cooked.
Make sure the vegetables are tender.
Sprinkle the dish with the crushed peanuts.
Top with cilantro.
Serve as is for 5 points or serve with rice and count the extra points! Enjoy!!
Notes
Marinate the chicken for at least 2 hours to enhance flavor absorption.Preheat the baking sheet in the oven before adding ingredients to ensure even cooking.Add vegetables to the pan based on their cooking times; start with denser veggies like carrots and broccoli, adding quicker-cooking ones like bell peppers and snow peas later.