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20-Minute Sheet Pan Chicken and Veggies

5/29/2019

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INGREDIENTS
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 1/2 pounds broccoli, cut into bite-sized florets
  • 2 (8-ounce) bags mixed baby bell peppers (or 2 large bell peppers), cut into 1-inch chunks
  • 3 tablespoons olive oil
  • 4 cloves garlic, smashed
  • 1 tablespoon coarsely chopped fresh rosemary leaves, or 1 teaspoon dried Italian seasoning or Italian herb blend
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
  1. Arrange a rack in the middle of the oven and heat to 500°F. Place a rimmed baking sheet in the oven while it is heating.
  2. Place all the ingredients in a large bowl and toss to combine. Remove the hot baking sheet from the oven. Add the chicken and vegetable mixture and arrange into a single layer.
  3. Return to the oven and turn the heat down to 475°F. Roast, stirring halfway through, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes total.

Recipe from The Kitchn
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  • Home
  • About
  • Services
    • Wellness Coaching
    • Foot Detox
    • Detox Kit
    • Full Price List
    • PureLife PEMF
  • Recipes
  • Testimonials
  • Announcements
  • Contact
    • Nutrition Response Testing
  • Blog
  • Members Exclusive