Sheet Pan Chicken & Veggie Dinner

Health Highlights

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	Red onion (sliced)
5 small potato(s)	Red potato
1 medium potato	Sweet potato
4 clove(s)	Garlic (crushed)
454 gm	Chicken breast, skinless
3 tbsp	Extra virgin olive oil
1 tsp	Sea Salt (to taste)
1/2 tsp	Black pepper (to taste)
1/4 tsp	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)

Preheat oven to 400F degrees.
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.
Add additional salt and pepper as desired.

Serve and enjoy!

Calories 507

Calories from fat 130

Calories from saturated fat 20.7

Total Fat 14.5 g

Saturated Fat 2.3 g

Trans Fat 0.0 g

Polyunsaturated Fat 2.1 g

Monounsaturated Fat 8.4 g

Cholesterol 83 mg

Sodium 799 mg

Potassium 2274 mg

Total Carbohydrate 65 g

Dietary Fiber 13.3 g

Sugars 13.1 g

Protein 36 g

Meat	1.3
Vegetables	7.1