Sheet Pan Chicken and Veggie Dinner
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Sheet Pan Chicken and Veggie Dinner calories by ingredient
Introduction
One pan dinner featuring seasonal vegetables. As seen in "Lexi's Clean Kitchen" One pan dinner featuring seasonal vegetables. As seen in "Lexi's Clean Kitchen"Number of Servings: 4
Ingredients
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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
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.
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.
Member Ratings For This Recipe
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JIMMOORE14
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DARCY-B