Sheet Pan Chicken and Veggie Dinner

Name: Sheet Pan Chicken and Veggie Dinner Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 6 rainbow carrots sliced; 1 bunch asparagus; 1 sweet potato; 5 purple potatoes sliced; 1/2 lb. brussel sprouts; 1 red onion sliced; 4 garlic cloves crushed; 1 lb. boneless chicken breast; 2-4 Tbsp. extra virgin olive oil; 1 tsp. salt; 1/2 teaspoon black pepper; SPICE MIX:; 1 tsp. cumin; 1 tsp garlic powder; 1 tsp onion powder; 1.5 tsp paprika; 1 tsp fresh thyme; 1/4 tsp ground ginger; 1 pinch red pepper

(1)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 4

Ingredients

6 rainbow carrots, sliced1 bunch asparagus1 sweet potato5 purple potatoes, sliced1/2 lb. brussel sprouts1 red onion, sliced4 garlic cloves, crushed1 lb. boneless chicken breast2-4 Tbsp. extra virgin olive oil1 tsp. salt1/2 teaspoon black pepperSPICE MIX:1 tsp. cumin1 tsp garlic powder1 tsp onion powder1.5 tsp paprika1 tsp fresh thyme1/4 tsp ground ginger1 pinch red pepper

Directions

1. Preheat oven to 400� F.

2. In a bowl combine all chopped veggies and garlic

3. Add in whole or halved chicken breasts

4. Coat with oil, salt, and pepper.

5. In a small bowl mix together all spices.

6. Pour spice mix over veggie and chicken mixture. Coat evenly.

7. Place on a lined baking sheet and bake for 25-30 minutes until chicken is fully cooked through.

8. Salt and pepper to taste.

NOTES:
- Adjust oil based on how much veggies you have. You want the veggie/chicken mixture well coated.
- Use any other veggies you have on hand
- To keep chicken as juicy as possible, bake chicken breasts whole, then cut up

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user REJOYCE429.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 403.9
Total Fat: 14.7 g
Cholesterol: 70.2 mg
Sodium: 134.6 mg
Total Carbs: 37.4 g
Dietary Fiber: 7.1 g
Protein: 33.1 g

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Member Reviews

JIMMOORE14
On the BBQ tonight - 6/14/21
DARCY-B
I made this and I loved it! Will use no salt next time as it was a bit much for the family. I used broccoli, cauliflower, carrots, purple onion, and gold potatoes. - 6/10/19