Sheet Pan Roasted Chicken & Veggies
Servings: 2
Calories: 286kcal
Ingredients
- 2 cups Brussels Sprouts (halved or quartered)
- 1 cup Broccoli (cut into small florets)
- 1 Carrot (peeled, thinly sliced)
- 1 Yellow Onion (medium, cut into wedges)
- 8 ozs Chicken Breast
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1/4 tsp Sea Salt
Instructions
- Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
- Add the veggies and the chicken to the baking sheeting then drizzle with the oil and season with the Italian seasoning, garlic powder, and salt.
- Bake for 25 minutes or until the chicken is cooked through and the veggies are tender. Season with additional salt if needed. Divide between plates and enjoy!
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
Cauliflower rice, quinoa, brown rice, roasted potatoes, or mashed sweet potato.
Nutrition
Serving: 2g | Calories: 286kcal | Carbohydrates: 20g | Protein: 31g | Fat: 10g | Cholesterol: 82mg | Sodium: 407mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6076IU | Vitamin C: 117mg | Calcium: 95mg | Iron: 4mg
