Sheet Pan Chicken and Veggies

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 35 minutes

Składniki

1 lb chicken thighs (about 8 thighs, boneless, skinless)

1 tsp ground cumin

½ tsp paprika

½ tsp garlic powder

½ tsp onion powder

1 tsp chili powder

1 tsp brown sugar

salt and black pepper (to taste)

1 large head of broccoli (broken into florets (about 2 heaping cups)

1 red onion (sliced)

1 ½ lbs baby potatoes (thinly sliced)

3 tbsp olive oil

3 tbsp mayonnaise (or 2 tbsp of plain Greek yogurt and 1 tbsp mayonnaise)

2 tbsp old fashioned dijon mustard

2 tsp white vinegar

2 tsp honey

salt and pepper (to taste)

Wskazówki

Preheat the oven to 450F and line a baking tray with parchment paper or a silicone baking mat.

In a large bowl add chicken thighs, cumin, paprika, garlic powder, onion powder, chili powder , brown sugar, salt and pepper and toss to combine. Use your hands to rub the spices into the chicken until fully coated. Set aside.

In a separate bowl add broccoli florets, onion slices, and sliced potatoes drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Arrange in a single layer on the prepared baking tray.

Arrange the spice coated chicken thighs amongst the vegetables.

Bake for about 25 minutes (or until the chicken is fully cooked and the potatoes are fork tender), flipping the chicken half way to ensure even cooking.

While the sheet pan meal is cooking, prepare your honey mustard sauce by whisking together all sauce ingredients. Once the sheet pan meal is done, drizzle with honey mustard sauce and enjoy!

Wartości Odżywcze

• Wielkość Porcji: 2 cups
• Kalorie: 579 kcal
• Tłuszcz Całkowity: 38 g
• Tłuszcz Nasycony: 8 g
• Tłuszcz Nienasycony: 28 g
• Tłuszcz Trans: 0.1 g
• Cholesterol: 116 mg
• Sód: 250 mg
• Węglowodany Całkowite: 38 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 7 g
• Białko: 23 g