Sheet Pan Chicken and Vegetables

A pan of baked and seasoned chicken pieces, carrots, cauliflower, celery, and half of a cabbage.

An easy time-saving and healthy one-pan meal that can use up any vegetables you already have in the fridge. A great weeknight meal!

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Ingredients:

2 Skinless-Boneless Chicken Breasts, cut to preferred size.
4 Carrots, sliced into rounds, ½ inch will result in firmer texture
4 stalks of celery, sliced ½ inch thick
½ cup sliced shallot (option sweet onion)
1 ½ cup cauliflower florets (option broccoli)
Wedge of Cabbage, cut lengthwise, keep stalk end intact.
1/3 cup The Olive Tap's Italiano, Koroneiki or (Sorrento Lemon for an extra lemon kick)
2 tsp soy sauce
1 Tbsp Italian Seasoning
1 tsp Smoked Sweet Spanish Paprika
1 tsp granulated garlic (or 1 Tbsp fresh minced)
1 tsp lemon zest
Salt and Pepper to taste

Directions:

Preheat oven to 375 degrees.

Arrange Chicken Breasts on an 11 x 14-inch baking sheet, then spread the vegetables around.
In a bowl, mix the olive oil, soy sauce, Italian seasoning, paprika, garlic, lemon zest. Then brush the mixture over the chicken and the vegetables.
Bake 20 to 30 minutes until the chicken is no longer pink in the center (160 degrees on an instant read thermometer).
Season with salt and fresh ground black pepper and serve

Recipe by Rick