Sheet pan meals will come in handy for an easy weeknight meal. As it is implied, you just need one baking sheet. It makes clean-up so easy, plus the cooking part is simple too!
Ingredients:
- 1 lb boneless (skinless Chicken Thighs, cut into 1-inch chunks)
- 3 small Sweet Potatoes (peeled and diced)
- 4 large carrots (diced)
- 1 medium Zucchini (diced)
- 1 cup of brussel sprouts (halved)
- 4 cloves Garlic (peeled and sliced thinly)
- 1 cup pitted Kalamata or Green Olives (no pimentos if on AIP)
- 1 tbsp Rosemary (fresh or dried, chopped)
- 1 Lemon (quartered (peel still on))
- 1/4 cup Olive Oil
- 1 tsp Sea Salt
Tahini-Lemon Sauce:
- ¼ cup tahini
- ¼ cup warm water
- Juice of ½ medium lemon
- Salt to taste
Directions:
Preheat the oven to 425 F. Cut up your vegetables and chicken. In a bowl, mix all ingredients with the oil and seasonings. Pour the ingredients onto a parchment-lined baking sheet and bake for 30-35 minutes or until the chicken is cooked all the way through (an instant-read thermometer inserted in the middle of the chicken will say 165 F).
While chicken and veggies are cooking, mix together ingredients for tahini lemon sauce. To serve, drizzle onto cooked chicken and veggies.
Adapted from Thriving Paleo by Michele Spring
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