I love easy dinners, especially one that limits the amount of dishes I have to do. When I can throw everything in one pot, yay!
This was an easy chicken sheet pan dinner and it really came out yummy.
It had a ton of flavor and was so easy to throw together with what I already had on hand.
To start, preheat your oven to 425°, and line a large sheet pan with foil. Spray it liberally with cooking spray.
First, I prep my veggies. I always have these potatos on hand because they are fairly quick cooking and are great for the air fryer, on the grill, and in the Instant Pot.
I cut up 1 cup of these (a half cup serving for each of us).
I then grab whatever veggies I have on hand. Tonight I used an onion, brocolli, cherry tomatos, zucchini, and some bell peppers.
Then I cut up two chicken breasts into bite sized pieces. The aim is to get everything around the same size so it all cooks in the same amount of time.
Put it all on the sheet pan.
Now, make your “sauce”.
I take a tablespoon of olive oil.
Mix in 1/4c of red wine vinegar.
And the juice of 1 lemon.
I add a pinch of monk fruit sweetener.
A pinch of crushed red pepper.
And whatever fresh herbs are around. Tonight I used rosemary, parsley and thyme from my garden. I chop it pretty finely because I don’t like huge chunks of rosemary.
Then I mince two cloves of garlic and add them.
Add a bit of salt and fresh cracked black pepper to taste and whisk it well.
Pour it over your sheet pan and then toss everything to coat.
More salt and pepper to taste.
Pop it in the oven for 15 minutes and then toss everything again.
Back in the oven for another 10 to 15 minutes until the potatos are fork tender.
Then serve it up! This makes two large servings, at 4 Smart Points (2 for the potatos and 2 for the olive oil).
Simple and yummy!