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Friday, April 14, 2017

Foodie Friday



On today's Foodie Friday I am showing you an easy and healthy weeknight recipe that you can whip up when you do have a whole lot of energy to put together a meal. I am a huge fan of 'sheet pan meals,' which are essentially meals that you can cook entirely on a sheet pan. Tonight's Foodie Friday is Baked Chicken Thighs and Veggies.

Now you can use any veggie combination of your choosing' I always like to go with lots of color because I believe the more color, the better for you when it comes to fruits and vegetables. For tonight I have chosen yellow potatoes, zucchini, carrots, and cherry tomatoes to go with our baked chicken thighs. I've included the entire recipe below. Enjoy and have a great rest of your Friday!


Sheet Pan Chicken Thighs & Veggies

2 large zucchini chopped
4 whole carrots chopped
1/2 container of cherry tomatoes
4 yellow potatoes
6 chicken thighs
1/4 cup of Herb & Garlic marinade
1 tbsp of olive oil
1 tbsp of salt and pepper (for veggies)

Seasoning for Potatoes
1 tbsp garlic powder
1 tbsp salt
1 tbsp pepper
1 tbsp parsley

Directions

Preheat oven to 400. Marinade chicken for a minimum of 30 minutes. Like I said, this is meant to be easy so while the chicken marinades you can be prepping other parts of the meals or doing other things around the house. 

Chop the zucchini and carrots and spread them throughout the large sheet pan along with the cherry tomatoes. Sprinkle with salt and pepper. Then chop the yellow potatoes into french fry-like pieces and place them on a separate sheet pan. I season the potatoes differently so I keep them separate from the rest of the vegetables. This also keeps the large sheet pan from getting too crowded and heavy. Sprinkle the potato seasoning mixture over the potatoes. Once your oven is preheated, place both sheet pans in the oven for 30-40 minutes depending on your oven. Once the timer is finished take both pans out and plate them up! And you're finished!


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