Sheet Pan Chicken & Veggie Dinner
| 18 |
40 |
363 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
30 min |
4
|
A wonderful mix of vegetables and juicy chicken with fresh spices!
Ingredients
|
1 bunch, trimmed
|
Asparagus
|
|
227 gm
|
Brussels sprouts
|
|
6 medium
|
Carrots
(sliced)
|
|
1 medium
|
Shallots
(sliced)
|
|
1 medium
|
Turnip
(peeled and cubed)
|
|
1 medium potato
|
Sweet 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, to taste)
|
|
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)
|
|
4 tsp
|
Thyme, fresh
(for spice mix)
|
|
4 sprig
|
Thyme, fresh
|
Instructions
- Preheat oven to 400°F.
- In a bowl, combine all chopped vegetables and garlic.
- Add in whole or halved chicken breasts.
- Coat with oil, salt, and pepper.
- In a small bowl, mix together all spices.
- Pour the spice mix over the vegetable and chicken mixture. 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.
Serve and enjoy!
Nutrition Facts
Per Portion
Calories
363
Calories from fat
128
Calories from saturated fat
20.1
Total Fat
14.3 g
Saturated Fat
2.2 g
Trans Fat
0.0 g
Polyunsaturated Fat
2.0 g
Monounsaturated Fat
8.4 g
Cholesterol
83 mg
Sodium
485 mg
Potassium
1339 mg
Total Carbohydrate
31 g
Dietary Fiber
10.2 g
Sugars
10.4 g
Protein
32 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
