Sheet Pan Chicken and Veggies | The Daily Balance

The Daily Balance

Name: Sheet Pan Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Spicely Organics Cayenne Pepper, Organic; Chiquilin Chiquilin Paprika Bittersweet; Spicely Organics Garlic Powder, Organic; Maldon Salt; Red Onion; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Spectrum Unfiltered Apple Vinegar; Organic Fuerte Avocado; Beaufor Extra Strong Dijon Mustard; Garnet Sweet Potato Bag; SKS Honey jar; Spicely Organics Onion Powder, Organic; Fairway Antibiotic Free Family Pack Chicken Thigh; Concord Foods Coleslaw Mix, Original; Embasa Jalapenos, Sliced, in Escabeche; Belfiore Cheese Crumbled Feta Cheese

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Sheet Pan Chicken and Veggies

Serves 410 mins prep30 mins cook

A quick and easy sheet pan dinner featuring chicken thighs, sweet potatoes, red onion, and a kick of jalapeño, topped with feta and drizzled with hot honey. Perfect for dinner and leftovers!

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

Spicely Organics Cayenne Pepper, Organic

tsp cayenne pepper

tbsp paprika

tsp garlic powder

tsp salt

red onion

tsp apple cider vinegar

avocado

tbsp dijon mustard

sweet potato

tbsp honey

tsp onion powder

chicken thigh

coleslaw mix

jalapeno

oz feta

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Instructions

1: Preheat oven to 425 degrees.

2: Cut up sweet potato, onion, and chicken and place on a baking sheet lined with parchment paper.

3: Drizzle with olive oil and seasonings.

4: Cook for 25 minutes.

5: Top with feta and jalapeños, and then broil for another 5 minutes.

6: Drizzle hot honey on top.

7: Make your honey mustard cole slaw and place in a bowl.

8: Top with your sheet pan chicken and veggies, and finish with 1/2 an avocado.

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