Sheet Pan Chicken
with vegetables
Yield:
4 servings
Cost:
$11.83
($2.96 per serving)
Nutrition per serving
414
Calories
20g
fat
20g
carbs
39g
protein
Ingredients
Showing cost Showing cost per serving Showing nutrition per serving1½ lbs
Boneless Skinless Chicken Thighs
$4.44
$1.11
206
Calories
7g
fat
0g
carbs
33g
protein
2
Sweet Potatoes
$1.92
$0.48
56
Calories
0g
fat
13g
carbs
1g
protein
1
Red Bell Pepper
$1.48
$0.37
12
Calories
0g
fat
2g
carbs
0g
protein
1
Zucchini
$0.93
$0.23
8
Calories
0g
fat
2g
carbs
0g
protein
1
Yellow Squash
$1.10
$0.28
8
Calories
0g
fat
2g
carbs
1g
protein
1
Lemon
$0.58
$0.14
4
Calories
0g
fat
1g
carbs
0g
protein
Staples
Showing cost Showing cost per serving Showing nutrition per serving¼ cup
Parmesan Cheese
$0.36
$0.09
30
Calories
2g
fat
0g
carbs
3g
protein
3 tbsp
Olive Oil
$0.45
$0.11
90
Calories
10g
fat
0g
carbs
0g
protein
2 tbsp
Italian Seasoning
$0.28
$0.07
0
Calories
0g
fat
0g
carbs
0g
protein
2 tsp
Salt
$0.06
$0.02
0
Calories
0g
fat
0g
carbs
0g
protein
2 tsp
Black Pepper
$0.24
$0.06
0
Calories
0g
fat
0g
carbs
0g
protein
Instructions
1
Place a rack in the center of the oven and preheat the oven to 400. Line a large, rimmed baking sheet with foil.
2
Place the sweet potatoes in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and then spread into a single layer on the baking sheet. Bake for 10 minutes.
3
Meanwhile, cut the chicken and vegetables and place in the same bowl. Drizzle with olive oil, and add the lemon juice and spices. Toss to coat.
4
Transfer the chicken and vegetables to the sheet pan with the sweet potatoes, spreading everything into an even layer.
5
Return to the sheet pan to the oven and bake for 15 to 20 additional minutes, stirring once halfway through, until the chicken is cooked through and no longer pink in the middle. Sprinkle with Parmesan.