Sheet-Pan Chicken and Veggie Prep

American · 45 min · Chicken · gluten-free, dairy-free, high-protein

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Ingredients

• 2.5 lb boneless skinless chicken thighs
• 4 cups broccoli florets
• 2 sweet potatoes, cubed
• 2 red bell pepper, sliced
• 1/4 cup olive oil
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 2 tsp salt

Method

1. Preheat oven to 425F and line two sheet pans.
2. Toss chicken and vegetables with oil, paprika, garlic powder, and salt.
3. Spread sweet potatoes and chicken on one pan; roast 15 minutes.
4. Add broccoli and bell pepper to the second pan and roast everything 15 minutes more.
5. Confirm chicken reaches 165F internal.
6. Cool and divide into six meal-prep containers.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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