Sheet Pan Chicken and Veggie Bake
This one-pan wonder is a snap to throw together and the leftovers make a fantastic not-sad desk lunch the next day. You can stick with the recipe below and it's all good, but feel free to add whatever veggies you like and look good in your local market that day.
PREP TIME
10 minutes
COOK TIME
45 minutes
Ingredients
1 pound boneless, skinless chicken thighs, cut into 2" pieces
3-4 cups broccoli florets
1 red onion, cut into slivers
1 medium-sized sweet potato, washed and cut into 1" pieces
3-4 red potatoes, washed and cut into 1" pieces
3-4 large carrots, washed and cut into 1" pieces
3 tablespoons olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
3-4 cups broccoli florets
1 red onion, cut into slivers
1 medium-sized sweet potato, washed and cut into 1" pieces
3-4 red potatoes, washed and cut into 1" pieces
3-4 large carrots, washed and cut into 1" pieces
3 tablespoons olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
Directions
Place chicken and vegetables on a non-stick sheet pan and toss with oil, salt and pepper. Roast in a 375 F oven for 45 minutes, or until chicken's juices run clear. Let stand for a few minutes before serving.
Looking for inspiration? Try these recipes:
Mediterranean Couscous Salad
Beef, Pumpkin and Barley Stew
Easy Bow Tie Pasta with Sun-dried Tomatoes
