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Sheet-Pan Italian Chicken + Roasted Veggies Recipe

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!