Sheet-Pan Chicken and Rainbow Vegetables

Ingredients

• Boneless & Skinless Chicken Thigh Fillets

  Foster Farms

  32 oz or 896g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Organic Coconut Aminos

  Trader Joe's

  2 tbsp. or 200g

• Allulose Zero Calorie Liquid Sweetener

  Wholesome

  30g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Yellow Hothouse Bell Pepper

  Freshdirect

  2 medium or 296g

• Carrots

  Raw

  3 medium or 183g

• Broccoli

  Raw

  ½ bunch or 304g

• Red Onion

  Whole Foods Market

  2 medium raw or 220g

• Extra Virgin Olive oil

  First Cold Pressed - Kirkland Signature

  2 tbsp or 30g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Preheat oven to 400. Lightly spray a baking sheet with nonstick spray.
2. Place the chicken onto the baking sheet. In a small bowl, whisk together the sesame oil, coconut aminos, and allulose. Brush the mixture evenly over the chicken.
3. Arrange the red and yellow bell peppers, carrots, broccoli, and red onion on the baking sheet. Drizzle the olive oil over the vegetables and toss gently to coat. Season with salt and pepper.
4. Roast until the vegetables are tender and the chicken is fully cooked, 20 to 25 minutes. Sprinkle with parsley before serving.

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