Description
A simple and flavorful meal-prep friendly dinner perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb broccoli florets
- 1 lb sweet potato, cubed
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 lemon, juiced
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss broccoli florets, sweet potato cubes, and red onion wedges with olive oil, oregano, thyme, garlic powder, salt, and pepper.
- Spread the vegetables in a single layer on a large baking sheet.
- Add the chicken thighs to the same bowl, toss with a little more olive oil, salt, and pepper. Place the chicken among the vegetables on the baking sheet.
- Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Squeeze fresh lemon juice over the chicken and vegetables before serving.
Notes
- This recipe is great for meal prep. Portion into containers for easy lunches or dinners throughout the week.
- Feel free to substitute other vegetables like bell peppers, zucchini, or Brussels sprouts.
- For extra flavor, add a pinch of red pepper flakes to the vegetable mixture.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Sheet Pan Chicken, Roasted Vegetables, Weeknight Dinner, Meal Prep, Easy Dinner, Healthy Dinner