One Pan Roasted Chicken and Vegetables

One Pan Roasted Chicken and Vegetables

This quick and easy dish can be on the table in less than 30 minutes. Keeping the chicken pieces small and the vegetable pieces larger ensures that everything is fully cooked.

 

Ingredients

1 lb boneless, skinless

chicken breasts or thighs

1 Tbs Nashville Spice Company Flippin’ The Bird

1/2 onion, chopped

1 zucchini, chopped

1/2 yellow bell pepper, chopped

1/2 red bell pepper, chopped

1 C broccoli florets or Brussels sprouts

1/2 C tomatoes

2 Tbs olive oil

1/2 tsp Nashville Spice Company Fine Sea Salt

11/2 tsp Nashville Spice Company Fresh Ground Black Pepper

1 tsp Nashville Spice Company Italian Seasoning

1/4 tsp Nashville Spice Company Domestic Paprika

 

Directions

Preheat oven to 500°F.

Chop all vegetables into large pieces.

On a clean cutting board, cut chicken into small, bite-size pieces.

In a bowl, add chicken pieces and Nashville Spice Company Flippin’ The Bird Seasoning, combine to coat all pieces.

Place chicken and veggies on a sheet pan.

Add olive oil, salt, pepper, Nashville Spice Company Italian Seasoning and Nashville Spice Company Domestic Paprika, toss to combine.

Bake 15-20 minutes until vegetables are slightly charred and chicken is cooked.  

Nutritional Information (per serving) | Calories 287.4 Total Fat 11.7g Saturated Fat 2.5g Polyunsaturated Fat 1.4g Monounsaturated Fat 7g

Cholesterol 65mg Sodium 328.8mg Potassium 845.2mg Total Carbohydrate 18.5g Dietary Fiber 7g Sugars 5.3g Protein 31.2g

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