Sheet Pan Chicken with Potatoes and Veggies
Servings
4
servingsPrep time
20
minutesCooking time
40
minutesBack to the basics…meat, potatoes and vegetables. Only we made it even  simpler by cooking it all on one  pan. Not sure who came up with this concept but it is probably the easiest meal we ever made! And did we mention it is very healthy and delicious!!
Ingredients
1 lb. of boneless skinless chicken breasts
1 lb. of baby red potatoes, cut in half
2 cups of broccoli florets
2 cups of baby cut carrots
1/2 red onion, short slices
Non-stick olive oil spray
1/2 cup and 2 Tbsp. of avocado oil, divided
3 Tbsp. of brown sugar
2 Tbsp. of Trader Joes’s Everything but the Elote Seasoning Blend*
1/4 cup of parmesan cheese
2 tsp. of kosher salt, divided
Fresh ground pepper to taste
Directions
- Preheat oven to 425 degrees.
- Spray baking sheet with non-stick spray.
- Combine 1/4 cup of avocado oil, brown sugar, Trader Joe’s seasoning. Dab chicken with paper towels to dry it, then rub mixture generously over both sides of chicken breast.  Place chicken in the middle of baking sheet.
- Place vegetables in a bowl, toss with 2 Tbsp. of avocado oil and 1 tsp. of salt. Â Place on one third of baking sheet.
- Place potatoes in a bowl, toss with 1/4 cup of avocado oil, 1/4 cup of parmesan cheese, 1 tsp. of salt and fresh ground pepper. Place on remaining one third of baking sheet.
- Bake un-covered in oven for 30 minutes. Toss potatoes and vegetables and bake for an additional 10 minutes or until chicken is 165 degrees and vegetables are tender.
Notes
- 1. Â *You can substitute Trader Joe’s seasoning with 1 Tbsp. of chili powder, 1/2 tsp. of cumin, 1/2Â tsp of salt.
