How To Make Sheet Pan Garlic Paprika Chicken and Veggies
Loaded with chunky and crunchy veggies, this one-pan garlic paprika chicken makes a hearty and filling dish that’s roasted to perfection.
Serves:
Ingredients
- 2tbsporegano
- 2tbsppaprika
- 1tbspgarlic,minced
- 1tsplime juice
- ¼cupolive oil
- salt and pepper,to taste
- 3chicken breasts
- 2sweet potatoes,peeled and sliced
- 1bunchasparagus,stalks chopped off
- 1cupbroccoli florets
- 2carrots,peeled and cut lengthwise
- 2cupbeans,ends removed and cut in half
- 1cupmushrooms,cleaned and halved
Instructions
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Pre-heat oven to 400 degrees F.
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Whisk together oregano, paprika, garlic, lime juice, olive oil, salt and pepper.
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On a large sheet pan lay together all the vegetables and pour half the marinade on top. Using hands or a spoon, mix everything together and spread them out.
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Place the chicken breasts on top of the veggies and brush the remaining marinade on both sides of the chicken.
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Roast in the oven for 25 minutes till the chicken is cooked through. Broil for 3 to 4 minutes to caramelize the chicken and veggies.
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Serve immediately.
Nutrition
- Calories: 623.78kcal
- Fat: 35.37g
- Saturated Fat: 7.38g
- Trans Fat: 0.18g
- Monounsaturated Fat: 19.90g
- Polyunsaturated Fat: 5.96g
- Carbohydrates: 36.81g
- Fiber: 10.25g
- Sugar: 10.22g
- Protein: 43.50g
- Cholesterol: 111.36mg
- Sodium: 1211.89mg
- Calcium: 168.81mg
- Potassium: 1412.32mg
- Iron: 6.57mg
- Vitamin A: 1197.13µg
- Vitamin C: 40.87mg
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