Sheet Pan Chicken and Veggies

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

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)

Directions

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!

Nutrition

• Serving Size: 2 cups
• Calories: 579 kcal
• Total Fat: 38 g
• Saturated Fat: 8 g
• Unsaturated Fat: 28 g
• Trans Fat: 0.1 g
• Cholesterol: 116 mg
• Sodium: 250 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 23 g