Sheet Pan Chicken & Vegetables

Michelle Dinner, Dinner, Lunch, Meat, Sport Nutrition Month 1, Week 2

Sheet Pan Chicken & Vegetables

Serves: 4

Difficulty level: Easy

Prep Time: 10 mins
Cook Time: 50 mins
Print Recipe
Sheetpan Chicken & Vegetables

Nutrition Per Recipe                                        kcal/g/mg

Energy 468
Protein 36.6 g
Fat Total 15.1 g
Saturated 2.8 g
Carbohydrates 38.7 g
Sugars 9 g
Dietary fibre 8.9 g
Sodium 293.6 mg
Vitamin C 63.8 mg
Calcium 118.6 mg
Iron 4.4 mg
INGREDIENTS

400g (14 oz) chicken breast (skinless), cut into chunks
2 cups of broccoli florets
200g (7 oz) green beans
400g (14 oz) potatoes
2 carrots
400g (14 oz) sweet potatoes
Bunch of fresh thyme (or you can used dried – 2 teaspoons)
3 tablespoons of olive oil
Dash of salt

 

 

DIRECTIONS
1. Preheat the oven to 200 degrees Celsius.
2. Peel the sweet potato, carrots and if necessary, potatoes. Chop into chunks. Put into a bowl with 1 tablespoon of olive oil, a dash of salt and mix well.
3. Put the vegetables into a large roasting dish and into the oven for 20 minutes until they begin to soften.
4. Meanwhile chop the chicken, green beans and broccoli. Put into the bowl you used for the other vegetables and add 2 tablespoons of olive oil and a dash of salt. Mix well.
5. Transfer the chicken and vegetables to the potatoes & carrots. Add the thyme. Put back into the oven and roast for around 20-30 minutes stirring once during cooking. The chicken is cooked when it is no longer pink in the middle.
6. Serve.
 
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Log your food with the Cronometer App

  • Click the ‘Diary’ icon and click the +
  • Click ‘add food’