Sheet Pan Chicken & Veggie Dinner

Health Rating

A wonderful mix of vegetables and juicy chicken breast with fresh spices!

Ingredients

1 bunch, trimmed	Asparagus
227 gm	Brussels sprouts
6 medium	Carrots (sliced)
1/2 tsp	Black pepper (to taste)
1/4 tsp	Cayenne pepper (for spice mix, to taste)
454 gm	Chicken breast, skinless
1 tsp	Cumin (for spice mix)
3 tbsp	Extra virgin olive oil
4 clove(s)	Garlic (crushed)
1 tsp	Granulated garlic (for spice mix)
1 tsp	Onion powder (for spice mix)
1 1/2 tsp	Paprika (for spice mix)
1 medium	Red onion (sliced)
5 small potato(s)	Red potato
1 tsp	Sea salt (to taste)
1 medium potato	Sweet potato
4 tsp	Thyme, fresh (for spice mix)
4 sprig	Thyme, fresh

Preheat oven to 400F degrees
In a bowl combine all chopped veggies and garlic.
Add in whole chicken breasts or halved chicken breasts.
Coat with oil, salt, and pepper. In a small bowl mix together all spices.
Pour the spice mix over the veggie and chicken mixture and coat evenly.
Add thyme sprigs to the mixture.
Place on a lined baking sheet and bake for 25-30 minutes until chicken is fully cooked through.
Add additional salt and pepper as desired.

Serve and enjoy!

Chicken

is high in lean protein which is important for building and maintaining muscle mass

Asparagus

is a great source of fiber, and high in vitamins A, C, and E

Calories 525

Calories from fat 120

Calories from saturated fat 18.9

Total Fat 13.4 g

Saturated Fat 2.1 g

Trans Fat 0.0 g

Polyunsaturated Fat 2.1 g

Monounsaturated Fat 8.2 g

Cholesterol 65 mg

Sodium 766 mg

Potassium 2230 mg

Total Carbohydrate 65 g

Dietary Fiber 13.3 g

Sugars 12.4 g

Protein 36 g

Meat	1.3
Vegetables	7.1

Recipe from: Lexi's Clean Kitchen