Sheet Pan Chicken & Veggie Dinner
18 |
40 |
525 |
Ingredients |
Minutes |
Calories |
|
Prep |
Cook |
Servings |
10 min |
30 min |
4
|
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
|
Instructions
- 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!
Notes:
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
Nutrition Facts
Per Portion
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
Dietary servings
Per Portion
Energy sources