Easy Sheet Pan Roasted Chicken & Vegetables Dinner - One Dish Weight Watchers Meal
Author: DeeDeeDoes
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
2 Pounds of Potatoes, Cut into ¾" pieces
1 Pint of Cherry or Grape Tomatoes, Halved
1-2 Zucchini, Sliced into Spears
Bag of Carrots, Sliced into Spears
1 Tablespoon of Extra Virgin Olive Oil
1 Pound of Boneless Skinless Chicken Breast Cutlets
Olive Oil Cooking Spray
Fresh Parsley Leaves, Optional
1 (or more to taste) Teaspoon of Any Combination of Herbs/Spices
Mexican ⇒ Chipotle Powder, Cilantro, Chili Powder, Mexican Oregano, Cumin
Italian ⇒ Oregano, Thyme, Basil, Parsley, Marjoram
Indian ⇒ Ground Turmeric, Curry Powder, Ground Coriander
Greek ⇒ Oregano, Mint, Garlic, Dill, Fennel Seeds
Instructions
Preheat oven to 425 degrees.
In a bowl, combine all vegetables, ½ of your mixture of herbs/spices of your choice and olive oil. Toss to coat well.
Spray a sheet pan with Olive Oil Cooking Spray. Transfer vegetables to the sheet pan. Spray tops of vegetables with Olive Oil Cooking Spray as well.
Add chicken cutlets to sheet pan and sprinkle with remaining herb mixture.
Roast until a thermometer inserted into the cutlets read 170-175 degrees and the vegetables are tender - about 40 minutes.
This makes 4 servings and this recipe can easily be doubled. On the Blue Plan, this is 7 SP per serving. On Green, it's 9 SP per serving and on Purple it's 1 SP per serving. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/easy-sheet-pan-roasted-chicken-vegetables-dinner/