SHEET PAN CHICKEN AND VEGGIE DINNER

30 Mins – Serves: 2 – 4 

one-pan meal – limited time and clean up – mix and match whatever vegetables that you have or want.

Ingredients:
Optional ingredients:
6 rainbow carrots, sliced
1 bunch asparagus
1 bunch of broccoli
1 sweet potato
1-2 purple potatoes, sliced
1/2 lb. brussels sprouts
1 red onion, sliced
4 garlic cloves, crushed
1 lb. boneless chicken breast
2-4 tablespoons avocado oil or extra-virgin olive oil
1 teaspoon fine sea salt, more to taste
1/2 teaspoon black pepper, more to taste
Additional seasoning of choice

Directions:

Preheat oven to 400°F

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 spice mix over 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.

Notes *Adjust oil based on how much veggies you have. You want the veggie chicken mixture well coated. *Use any other veggies you have on hand! *To keep chicken as juicy as possible, bake chicken breasts whole, then cut up