Ingredients
Scale
- 1.5 pounds boneless chicken thighs, cut into 1" cubes
- 1/2 bunch of aspagargus, stems removed and cut into 2-3" pieces
- 1 1/2 cups broccoli florets
- 1/2 red bell pepper, cut into strips
- 2-4 tablespoons avocado oil, divided
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon
Instructions
- Preheat oven to 425
- Prepare sheet pan by spraying with avocado oil cooking spray.
- In medium bowl, combine asparagus, broccoli and bell pepper. Drizzle with 1-2 tablespoons avocado oil and toss to coat. (Feel free to experiment with other vegetables like zucchini, yellow squash, cauliflower, brussels sprouts, onion, etc)
- Spread vegetables onto one half of the sheet pan.
- Put chicken into bowl, and drizzle with remaining 1-2 tablespoons avocado oil. Toss to coat.
- Spread chicken onto the other half of the sheet pan.
- In small bowl, combine Italian seasoning, garlic powder, onion powder, salt and pepper and stir to combine. Sprinkle spice mixture evenly over chicken and vegetables on sheet pan.
- Cut lemon in half and squeeze the juice over the chicken and vegetables on the sheet pan.
- Bake for 20-25 minutes or until chicken is fully cooked and vegetables start to brown, turning once during cooking.
- Serve and enjoy!
