Sheet Pan Roasted Chicken & Veggies
Makes 2 Servings
Macros: 286 cal, fat 10 g, carbs 20g, fibre 7g, protein 31g
Brussels Sprouts (halved or
Broccoli (cut into small florets) Carrot (peeled, thinly sliced)
Yellow Onion (medium, cut into wedges)
Extra Virgin Olive Oil
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!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: 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.