One Pan Roasted Garlic Parmesan Chicken and Veggies (Great M

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

1 pound boneless, skinless chicken breasts

1 tablespoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

1 large lemon

5 tablespoons olive oil (divided)

1 heaping cup baby carrots (sliced in half, 5 ounces) or 2-3 large carrots (quartered lengthwise, 2-3in long)

1 large yellow onion (coarsely chopped)

1 head broccoli (chopped, 1 heaping cup)

1/2 tablespoon minced garlic

Freshly grated Parmesan cheese

1 cup pearl couscous

1/4 teaspoon red pepper flakes (optional)

Directions

Dab chicken breasts with paper towel to dry. Remove any fat and chop the chicken into 1/2-inch pieces. Place in a medium bowl.

In a small bowl, combine Italian seasoning, garlic powder, onion powder, paprika, seasoned salt, and pepper. If desired, mix in the red pepper flakes. Stir to combine, then add half the seasoning mix to the chicken with 2 tablespoons olive oil and the zest and juice of 1 lemon. With your fingers, toss the chicken, olive oil, lemon, and seasoning mix until chicken is well coated. Cover and place in the fridge for 30 minutes (while everything else cooks).

Preheat oven to 425°F. Line a very large sheet pan with parchment paper for easy clean-up. Halve the baby carrots lengthwise, coarsely chop the onion (halve it, halve each half, then cut each half into 2 or 3 sections).

Place carrots and onion on the prepared sheet pan. Add another 2 tablespoons olive oil and most of the remaining seasoning mix (leave 1 teaspoon). Toss with your hands to generously coat everything and place in the preheated oven for 15 minutes.

Meanwhile, chop broccoli into bite-sized pieces. Remove pan from oven. Toss the veggies and move them to half the sheet pan. Add broccoli and minced garlic to the other half and toss with the last tablespoon olive oil and last teaspoon of seasoning mix. Toss to coat, then toss the broccoli with the other veggies and section to half the tray.

Remove chicken from the fridge and drain off all the liquid. Add to the sheet pan (or a separate smaller lined sheet pan) and ensure the chicken pieces are separated (not on top of each other) so they can fully cook.

Return to the oven and cook another 10-15 minutes or until chicken registers 165°F and vegetables are to desired tenderness. While the sheet pan is in the oven, change to a high broil and cook 1–2 more minutes (adds a nice char). Watch carefully to avoid burning.

Remove from oven and top with freshly grated Parmesan cheese and enjoy immediately or use for meal prep.

Serve over pearl couscous

Nutrition

• Calories: 228 kcal