An easy time-saving and healthy one-pan meal that can use up any vegetables you already have in the fridge. A great weeknight meal!
- 2 Skinless-Boneless Chicken Breasts, cut to preferred size.
- 4 Carrots, sliced into rounds, 1/2 inch will result in firmer texture
- 4 stalks of celery, sliced ½ inch thick
- 1/2 C. sliced shallot (option sweet onion)
- 1 1/2 C. cauliflower florets (option broccoli)
- Wedge of Cabbage, cut lengthwise, keep stalk end intact.
- 1/3 C. The Olive Tap’s Italiano, Koroneiki or (Sorrento Lemon for an extra lemon kick)
- 2 t. soy sauce
- 1 T. Italian Seasoning
- 1 t. Smoked Sweet Spanish Paprika
- 1 t. granulated garlic (or 1 T. fresh minced)
- 1 t. lemon zest
- Salt and Pepper to taste
Directions:
- Preheat oven to 375 degrees.
- Arrange Chicken Breasts on an 11 x 14-inch baking sheet, then spread the vegetables around.
- In a bowl, mix the olive oil, soy sauce, Italian seasoning, paprika, garlic, lemon zest. Then brush the mixture over the chicken and the vegetables.
- Bake 20 to 30 minutes until the chicken is no longer pink in the center (160 degrees on an instant read thermometer).
- Season with salt and fresh ground black pepper and serve
Recipe by Rick
Recipe originally appeared at https://theolivetaprecipes.com/recipes/sheet-pan-chicken-and-vegetables/
