30 Minute Sheet Pan Chicken with Veggies {Paleo, Whole30}
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Paleo Running Momma · by Michele★ 4.7 (20)

30 Minute Sheet Pan Chicken with Veggies {Paleo, Whole30}

NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 47%
CARBS 28G35% OF CAL
4G FIBER0G ADDED0G INTRINSIC9G OTHER16G TOTAL SUGAR
FAT 15G41% OF CAL
3G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sheet pan chicken thighs and vegetables with a sweet and savory date-based sauce. Quick, kid-friendly, and ready in 30 minutes.

mainamericanroastchickendairy freegluten freepaleowhole30
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Nutrition & ingredients

Ingredients

serves 6
  • 1/3 cup pitted dates (softened in hot water* and drained OR 1.5 Tbsp pure maple syrup for a non-Whole30 version)
  • 2 tbsp water (omit if using maple syrup)
  • 1/3 cup coconut aminos
  • 2 tbsp brown mustard
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8 tsp black pepper
  • 1.5 lbs boneless skinless chicken thighs
  • 1 large Japanese sweet potato (or an orange one if you prefer scrubbed or peeled, chopped into 1/2 inch pieces)
  • 1 med red bell pepper (cut into 1 inch pieces)
  • 1 med red onion (cut into quarters)
  • 1 broccoli crown (cut into florets (about 3 cups florets))
  • 2 tbsp + 1/2 Tbsp avocado oil or light flavored olive oil (for roasting veggies divided)
  • 1/2 tsp salt (divided, plus a sprinkle for chicken)
  • Black pepper ( to taste)
PREP
5M
SODIUM
661MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.