Sheet Pan Chicken Thighs and Veggies
Sheet Pan Chicken Thighs and Veggies is an easy sheetpan meal, ready in 35 minutes with minimal prep and clean up! High in protein and fiber, this one pan chicken thighs and veggies meal is seasoned with pesto, and is great on its own, or paired with rice or salad!
Ingredients
- 1 red onion, sliced
- 1 bell pepper, sliced
- 5-6 asparagus spears cut into thirds or quarters
- 1 medium zucchini, diced
- 1 lbs chicken thighs
- 3 cloves garlic
- ¼ tsp cumin
- ½ tsp salt
- ⅛ tsp pepper
- ¼ cup pesto (optional)
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 425.
- Wash and chop your veggies, and place in a large bowl. Add chicken thighs and seasonings and mix well.
- Transfer contents from bowl to a greased sheet pan. Brush pesto over chicken and squeeze lemon juice over chicken and veggies.
- Bake for 30-40 minutes, flipping every 10-15 minutes.
- Serve with orzo, quinoa, salad, sweetpotatoes, etc.
Notes
- Use a meat thermometer to test the doneness of your chicken thighs - it should read 165 degrees F when cooked.
- Cutting the veggies into similar sizes can help them cook evenly and quickly.
- I don't recommend substituting chicken breasts here - they may dry out and not retain the flavor and moisture.
Nutrition
Serving: 1Calories: 345kcalCarbohydrates: 10gProtein: 21gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 112mgSodium: 530mgPotassium: 524mgFiber: 2gSugar: 5gVitamin A: 1585IUVitamin C: 54mgCalcium: 61mgIron: 2mg
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