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Smokey Sheet Pan Chicken & Veggies

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Smokey Sheet Pan Chicken & Veggies
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Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Place a rimmed baking sheet on rack in center of oven; preheat to 425°F. Pat chicken dry. Combine chili powder, smoked paprika, and 1/4 teaspoon each of the salt and pepper in a small bowl; rub evenly over chicken. Place potatoes, Brussels sprouts, and shallots in a medium bowl. Add thyme, 2 tablespoons of the oil, ½ teaspoon of the salt, and remaining 1/4 teaspoon pepper; toss to coat.
  2. Remove baking sheet from oven; spray with cooking spray. Place vegetables on a half of hot baking sheet and chicken on other. Roast until chicken is cooked through and veggies are tender and slightly charred, 15 to 18 minutes. With pan still in oven, adjust temperature to high broil; cook until vegetables are charred and chicken is slightly crisp, 3 to 4 minutes.
  3. Meanwhile, whisk together honey, vinegar, mustard, and remaining 1/4 teaspoon salt in a bowl. Slowly whisk in remaining 3 tablespoons oil. Drizzle chicken and vegetables with vinaigrette.
Recipe Notes

400 Calorie Meal

One serving of chicken thighs and veggies with ¾ cup of grapefruit (or any fruit from the 50 calorie list.)

500 Calorie Meal

One serving of chicken thighs and veggies, with Romaine, Cauliflower, Tomatoes, Onions, Cilantro & Low Fat Cheddar Cheese Salad or any 50 Calorie salad and 1 cup of fresh pineapple (or any fruit from the 100 calorie list.)

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