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Bright & Fresh Sheet Pan Dinner

Servings: 2
Prep Time: 5-10 Minutes
Cooking Time: 25 Minutes

Ingredients

  • 3/4 lb (340 g) chicken
  • thighs, boneless and skinless
  • 4 red beets
  • 1 bundle asparagus, ends trimmed
  • 2 tbsp (28 g) avocado oil
  • 1 tbsp (3 g) dried oregano 1/2 tbsp (5 g) garlic powder 1 tsp (1 g) dried thyme
  • 1/2 tbsp (1 g) dried parsley Salt to taste
  • Pepper to taste

Directions

1. Preheat oven to 400°F (200°C).
2. Trim extra fat from chicken thighs.
3. Wash and chop beets into 1/2 inch cubes. 4. Spread chicken, beets, and asparagus on a baking sheet in a single layer.
5. In a small bowl, mix together oil, oregano, garlic powder, thyme, parsley, salt, and pepper.
6. Spread over chicken and vegetables, toss to coat well.
7. Bake for 25 minutes, or until internal temperature of chicken reaches above 165°F (75°C).
8. Enjoy warm.

Nutrition Info

Calories: 439, Carbohydrate: 24 grams, Protein: 39 grams, Fat: 22 grams

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