Seasonal Recipes

Sheet Pan Roasted Chicken & Veggies

Ingredients

• 3 cups Brussels Sprouts (halved or quartered)

• 2 cups Broccoli (cut into small florets)

• 2 Carrot (peeled, thinly sliced)

• 1 1/2 Yellow Onion (medium, cut into wedges)

• 15 ozs Chicken Breast

• 2 tbsps Extra Virgin Olive Oil

• 2 tsps Italian Seasoning

• 1 tsp Garlic Powder

• Sea Salt & Black Pepper (to taste)

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Instructions

1. Preheat the oven to 400F (204C) and line a baking sheet with parchment paper.

2. Add the veggies and the chicken to the baking sheet then drizzle with the oil and season with the Italian seasoning, garlic powder, salt, and pepper.

3. Bake for 25 minutes or until the chicken is cooked through and the veggies are tender. Divide evenly between plates and enjoy!

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Notes

• Leftovers: Refrigerate in an airtight container for up to three days.

• More Flavor: Add other dried herbs and spices.

• No Chicken Breast: Use chicken thighs or drumsticks instead.

• Serve it With: On its own or with a side of cauliflower rice, quinoa, brown rice, roasted potatoes, or mashed sweet potato.