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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