RECIPE
Sheet Pan Chicken with Spring Veggies and Potatoes
Serves 4
dinner
Cook Time: 30min
Prep Time: 20min
About this recipe:
This is a great one pan meal with a whopping 46 grams of protein.
Ingredients:
- 8 carrots
- 1 1/4 lbs baby red potatoes
- 1 lb asparagus
- 1 red onion
- 3/4 tsp cumin
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- 2 tsp paprika
- 1 tbsp fresh thyme
- 1/4 cup olive oil
- 1 1/2 tbsp minced garlic
- 1 1/2 lbs chicken breast
Instructions:
- Preheat oven to 400 degrees F. Line a baking sheet with foil.
- Slice carrots in half lengthwise, then cut into 2-inch lengths. Cut baby red potatoes into quarters. Trim tough bottom ends from asparagus, then cut into 2-inch lengths. Peel and slice onion.
- In a small bowl, combine cumin, onion powder, garlic powder, paprika, thyme, salt and pepper. Stir in olive oil.
- Combine all the vegetables in a bowl with garlic. Add half the spiced oil and toss to coat. Spread in an even layer on the prepared baking sheet.
- Place chicken breast in the empty bowl and add the remaining spiced oil; turn to coat. Nestle chicken among the vegetables and bake 25 to 20 minutes, until chicken is no longer pink in the middle.
- Enjoy chicken alongside vegetables.
| Calories | 490 |
| Carbs | 46g |
| Sugar | 12g |
| Fat | 17g |
| Sodium | 584mg |
| Fiber | 11g |
| Net Carbs | 35g |
| Added Sugar | 0g |
| Saturated Fat | 3g |
| Protein | 46g |