• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

429 Cals 46.5 Protein 15.5 Carbs 20 Fats
PREP TIME:
10 mins
COOK TIME:
20 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
Assemble this super easy chicken and vegetable dinner on a sheet pan (or two) and pop it into your oven for a delicious, fuss-free meal. For easy clean-up, line your sheet pan with foil or parchment.
INGREDIENTS
For the Seasoning:
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon thyme
1/2 teaspoon sugar, omit for Paleo and Whole 30
1/8 teaspoon black pepper
1 clove crushed garlic
3 tablespoons olive oil
2 tablespoons red wine vinegar
For the sheetpan:
cooking spray
8 4 oz each boneless skinless chicken thighs, trimmed of fat
1/2 tsp kosher salt
12 ounces zucchini, diced into 1-inch pieces
3 carrots, peeled and diced into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
chopped parsley for garnish
INSTRUCTIONS
Preheat oven to 450F degrees. Spray 2 large nonstick sheetpans with oil or use parchment or foil for easy cleanup.  Arrange the center rack and lower third.
Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch. Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve.
NOTES
Freezer Friendly
Let the cooked dish cool completely.
Portion it into freezer containers and freeze for up to 3 months.
To serve, thaw in the refrigerator overnight.
Reheat in a 325°F oven until warmed through 20 minutes.
Serving: 2thighs + veggies, Calories: 429kcal, Carbohydrates: 15.5g, Protein: 46.5g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 214mg, Sodium: 672.5mg, Fiber: 4g, Sugar: 4.5gBlue Smart Points:8Green Smart Points:8Purple Smart Points:8Points +:8