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Recipes - Sheet pan chicken and vegetables

Recipe Name

Sheet pan chicken and vegetables

Submitted by Guest
Recipe Description From All Day I dream about Food, but using chicken breasts
Quantity 1 Quantity Unit pan Servings  
Prep Time (minutes) 10 Cook Time (minutes) 40 Ready In (minutes) 50
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/2
cupolive oil, extra virgin
6
servingChicken Breast Boneless-skinless
1
head, medium (5-6\" dia)Cauliflower
20
sproutBrussels sprouts
4
thick slice, packed 12/lbbacon slicees
Steps
Sequence Step
1Preheat the oven to 450°F. In a small bowl, stir together the melted butter, garlic, ¾ teaspoon of the salt, ½ teaspoon of the pepper, cumin, paprika, coriander, and cayenne. Brush the mixture over the tops of the chicken thighs. In a large bowl, combine the cauliflower, Brussels sprouts, and bacon. Drizzle with the avocado oil and sprinkle with the remaining ¾ teaspoon of salt and ½ teaspoon of pepper. Toss to coat well. Spread the vegetables out in a rimmed baking sheet. Place the chicken thighs on top. Bake 35 to 40 minutes, until the center of the chicken thighs registers 165°F on an instant read thermometer. Turn on the broiler and set the pan on the second highest rack of the oven. Broil 2 to 4 minutes to brown the chicken.






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