Sheet Pan Roasted Chicken
Sheet Pan Roasted Chicken is an easy and healthy meal that is perfect for weight loss. This recipe is gluten-free and uses minimal oil, making it suitable for those who are health-conscious. It is also a great source of protein and contains a variety of vegetables that are rich in vitamins and minerals. This dish is perfect for a quick and delicious weeknight dinner.
Nutrition Facts
Per serving
Energy
175 kcal
Protein
13 g
Carbs
12 g
Fat
9 g
Fiber
3 g
Ingredients
Chicken, poultry, breast, skinless
200 gms (200g)
Sweet potato, pink skin
0.5 small (100g)
Red Onion
0.25 cup, cubed (50g)
Zucchini
1 cup, chopped (200g)
Red Bell Pepper
0.25 cup, chopped (50g)
Olive Oil
1 tbsp (15g)
Dried thyme
1 tbsp (6g)
Paprika powder
1 tbsp (6g)
Clove Garlic, Chopped
0.5 tbsp (7.5g)
Common salt
0.5 tbsp (7.5g)
Black Pepper
0.5 tbsp (3g)
Instructions
Preparation
- Wash and peel sweet potato.
Cooking Steps
Preheat the oven to 400°F (200°C).
In a large bowl, combine the sweet potato, red onion, zucchini, and red bell pepper.
Drizzle the vegetables with olive oil or coat with cooking spray and sprinkle with dried thyme, paprika, garlic chopped, salt, and black pepper. Toss well to coat.
Line a baking sheet with parchment paper.
Place the chicken breasts on the baking sheet and season them with salt and black pepper.
Arrange the seasoned vegetables around the chicken.
Drizzle the chicken and vegetables with the remaining olive oil or coat with cooking spray.
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Let the chicken rest for 5 minutes before slicing and serving.