Sheet Pan Harvest Chicken with Vegetables
Ingredients:
- 4 Boneless Skinless Chicken Breasts pounded to even thickness
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper Omit for strict AIP
- .5 tsp Garlic Powder
- .5 tsp Dried Thyme
- .5 tsp Dried Rosemary
- .25 tsp Dried Sage
- 2 tbsp Olive Oil divided
- 1.5 tbsp Balsamic Vinegar divided
- 1 c Butternut Squash chopped
- 1 c Broccoli Florets
- 1 Yellow Squash quartered
Instructions:
- In a small bowl, combine the salt, pepper, thyme, rosemary, and sage. Place the chicken in a large resealable bag and add 1 tablespoon olive oil, 1 tablespoon of balsamic vinegar and half of the seasonings. Seal the bag then press to rub the oil and seasoning on the chicken. Set aside for 20 minutes or chill in the fridge for up to 24 hours.
- Preheat oven to 415 F.
- Chop your vegetables then place in a single layer on a large rimmed sheet pan lined with parchment paper or foil. Drizzle with remaining olive oil and seasoning and toss together.
- Nestle chicken in the middle of the pan, moving vegetables aside as needed.
- Place pan in preheated oven and roast for 12 minutes. Flip the chicken and toss the vegetables in the pan. Return pan to oven and continue cooking for another 10 minutes, or until chicken is cooked through and internal temperature reaches 160 to 165 degrees F. You can remove the chicken to plate first if your vegetables are not done to your liking and continue cooking until the vegetables are cooked.
Nutrition
Calories: 223kcal | Carbohydrates: 8g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 718mg | Potassium: 670mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3870IU | Vitamin C: 19mg | Calcium: 30mg | Iron: 1mg
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