Sheet Pan Chicken & Veggie Dinner
| 18 |
40 |
511 |
| 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 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)
|
|
1/4 tsp
|
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
|
Instructions
- 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)).
Nutrition Facts
Per Portion
Calories
511
Calories from fat
131
Calories from saturated fat
20.9
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
503 mg
Potassium
2294 mg
Total Carbohydrate
65 g
Dietary Fiber
13.8 g
Sugars
13.1 g
Protein
36 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
