Sheet-Pan Italian Chicken + Roasted Veggies

#MealPrepSunday here’s a NEW idea for you!  

Makes 6 servings

Ingredients:

• 2 lb. skinless chicken thighs, cut into halves
• 2-3 medium zucchinis, chopped 
  
• 2 cups button mushrooms
  
• 1 cup Brussels sprouts, trimmed and cut into halves
  
• 1 cup carrots, chopped
  
• 2 red sweet bell peppers, diced
  
• 1 tsp sea salt
  
• 1/2 tsp pepper, divided
  
• 1/2 Tbsp chili flakes
  
• 1 Tbsp Italian seasoning
  
• 4 Tbsp avocado, coconut, or olive oil, divided

Instructions:

Pre-heat the oven to 400f. Line a baking sheet with foil, or parchment and set aside.

In a large bowl, mix the chicken with 2 Tbsp oil, Italian seasoning, salt and pepper. Mix well to get all chicken pieces coated.

Place the veggies in the baking sheet. Sprinkle with chili flakes and add the remaining 2 Tbsp oil. Mix to combine.

Place the chicken pieces one by one on top of your veggies, making sure you leave some space in between them.

Bake for 20 minutes until chicken is cooked, and veggies are slightly charred.

Divide chicken and veggies evenly between 6 bowls/containers.

Cover and store in the fridge for 3-4 days or serve for dinner!

Enjoy!

❤Rachel

Sheet-Pan Italian Chicken + Roasted Veggies Recipe

Category Dinner Food Prep

Ingredients

• 2 lb. skinless chicken thighs, cut into halves
• 2-3 medium zucchinis, chopped
• 2 cups button mushrooms
• 1 cup Brussels sprouts, trimmed and cut into halves
• 1 cup carrots, chopped
• 2 red sweet bell peppers, diced
• 1 tsp sea salt
• 1/2 tsp pepper, divided
• 1/2 Tbsp chili flakes
• 1 Tbsp Italian seasoning
• 4 Tbsp avocado, coconut, or olive oil, divided

Instructions

1. Pre-heat the oven to 400f. Line a baking sheet with foil, or parchment and set aside.
2. In a large bowl, mix the chicken with 2 Tbsp oil, Italian seasoning, salt and pepper. Mix well to get all chicken pieces coated.
3. Place the veggies in the baking sheet. Sprinkle with chili flakes and add the remaining 2 Tbsp oil. Mix to combine.
4. Place the chicken pieces one by one on top of your veggies, making sure you leave some space in between them.
5. Bake for 20 minutes until chicken is cooked, and veggies are slightly charred.
6. Divide chicken and veggies evenly between 6 bowls/containers.
7. Cover and store in the fridge for 3-4 days or serve for dinner!

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