Roasted Veggie and Chicken Sheet Pan Dinner

This one is delicious in so many ways and once you get the hang of it, you can change up the flavor profile and ingredients based off of whatever suits your fancy that day – this one is full of hearty flavors, with paprika, roasted garlic and deliciousness. I put hubby and curly girl’s portions over pasta and ate mine just as it is for a low-carb alternative. Super healthy and filling…..and I didn’t do it this time, but one of my favorite versions is to add roasted broccoli in as well – I could eat a whole pan of roasted broccoli without any shame! DELICIOUS!!

Ok, here we go!

You’ll Need (for about 4 people):
3 medium zucchini, diced
½ onion, diced
4 cloves garlic, skins left on
1 cup canned garbanzo beans
½ cup pitted olives, green work best but black are good!
6 chicken tenderloin pieces, cut into chunks
¼ c olive oil
1 tsp each paprika, onion powder, garlic powder, Italian herbs and salt
½ tsp ground black pepper

What To Do:
Preheat oven to 375 degrees F.
Line two baking sheets with parchment paper and set aside.
In a large bowl, whisk together olive oil and spices until thoroughly incorporated. Add in all of the chicken, veggies, beans and olives and use your hands to toss thoroughly until all the pieces are coated with the spice mixture.


Divide mixture between both sheet pans so that all the veggies and chicken have space to have a side flat on the pan for roasting – make sure your garlic cloves are flat as well. The skins create a little steam pouch for them, and the heat of the pan makes them all soft and caramelized – delicious!

(my chicken hadn’t thawed all the way, so it wasn’t ready to be tossed with the veggies! oops!)

Roast veggies for about 25-30 minutes until done and starting to get brown – you can turn everything over halfway through if you’d like both sides to get brown, but its not necessary.  Sidenote: The chicken tenderloin doesn’t take long to cook through, so be careful not to overcook or it may get a bit dry.

Remove pans and be careful not to burn yourself, but remove garlic cloves onto a cutting board, and squash them with the flat side of a knife to remove the roasted garlic – discard skins and chop garlic and return to the pan.

Serve as is, or over pasta tossed with olive oil.

I’m a terrible person and I did NOT get a photo of the finished product….it was curly girl’s birthday and we were all more concerned with the after dinner cupcakes than we were with a dinner photoshoot – SORRY!!! Use your imagination – it looked great 😊 Enjoy this one!

P.S. Omit the garbanzo beans, and do not serve over pasta, and this dish is Whole30 compliant. It is also dairy and added-sugar free, and safe for MTHFR-defect diets — just be sure to have non-enriched pasta, such as the Aldi organic brand.

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