Sheet Pan Chicken & Veggie Dinner

Health Highlights

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

Preheat oven to 400°F (204°C).
In a large bowl combine all chopped vegetables and garlic.
Add in whole chicken breasts or halved chicken breasts.
Coat chicken and vegetables with ollive oil.
In a small bowl mix together salt, pepper, and all spices. Pour the spice mix over the vegetable 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 cooked through (internal temperature 165°F (74°C)).

Calories 497

Calories from fat 132

Calories from saturated fat 21.2

Total Fat 14.7 g

Saturated Fat 2.4 g

Trans Fat 0.0 g

Polyunsaturated Fat 2.1 g

Monounsaturated Fat 8.4 g

Cholesterol 83 mg

Sodium 487 mg

Potassium 2350 mg

Total Carbohydrate 62 g

Dietary Fiber 14.5 g

Sugars 13.6 g

Protein 37 g

Meat	1.3
Vegetables	7.1