Sheet Pan Chicken

  • Serving Size6

    Ingredients

    • 1 1/2 lbs boneless skinless chicken
    • 2 pints grape tomatoes, halved
    • 1 lb asparagus or zucchini, cut in half
    • 4 T approved oil, divided
    • 1 1/2 tsp salt
    • 1/2 tsp pepper
    • 1 tsp garlic

    Directions

    1

    Line a sheet tray with parchment paper and preheat the oven to 425 F.

    2

    In a large bowl, toss the tomatoes and asparagus with 2 T of approved oil.

    3

    Add half the salt, half the pepper, and half the onion powder.

    4

    Spread out evenly on the sheet tray.

    5

    In the same large bowl add the chicken and toss with the remaining 2 T oil, remaining salt, pepper, and garlic powder.

    6

    Lay it on top of the veggies.

    7

    Bake for 20-23 minutes, until the chicken is cooked through and the veggies are tender.

    Recipe adapted by: Goldenbarrel

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