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–+ servings
Sheet Pan Chicken and Vegetables

Sheet Pan Chicken Thighs and Veggies

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Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 510 kcal

Ingredients
  

  • 1.5 lbs Chicken thighs boneless and skinless
  • 2 Tbsp Avocado oil
  • 1 lb Baby potatoes chopped in half
  • 2 Cups Baby carrots sliced lengthwise
  • 3 Cups Green beans chopped in half
  • 2 Tbsp Lemon juice
  • 2 tsp Garlic minced or jarred
  • 2 Tbsp Rosemary fresh chopped (or 1 Tbsp dried)
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper ground

Instructions
 

  • Preheat oven to 425 and line a sheet pan with parchment paper or foil for easy clean up
  • Place chicken, potatoes, carrots and green beans in a large mixing bowl.
  • Add avocado oil, lemon juice, garlic, rosemary, salt and pepper- toss well.
  •  Pour chicken and veggies onto your sheet pan, do your best to spread into a single layer
  • Bake for 15 minutes and then stir the veggies
  • Bake for an additional 15 minutes

Nutrition

Serving: 4gCalories: 510kcalCarbohydrates: 31gProtein: 49gFat: 23gSaturated Fat: 10gSodium: 387mgFiber: 8gSugar: 2g
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