Smokey Sheet Pan Chicken & Veggies
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
Ingredients
- 4 --4- ounce boneless skinless chicken thighs
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon fine sea salt or salt substitute
- 1/2 teaspoon black pepper
- 12 ounces fingerling potatoes halved lengthwise
- 12 ounces Brussels sprouts trimmed and quartered
- 6 ounces shallots trimmed and quartered lengthwise (about 4 medium)
- 1 teaspoon chopped fresh thyme
- 3 tablespoons grapeseed oil
- olive oil cooking spray
- 2 tablespoons cider vinegar
- 1 teaspoon whole-grain mustard
- 1 teaspoon honey pure
Ingredients
|
Instructions
- 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.
- 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.
- 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.)
Share this Recipe
Tags: heart healthy meal
Leave a Reply
