Sheet Pan Chicken, Broccoli and Cauliflower
Yield 2
Betty Strobele of A Mindful You Wellness
Prep time
10 Min
Cook time
30 Min
Total time
40 Min

Sheet Pan Chicken, Broccoli and Cauliflower

I love easy and this one is the easiest for a busy weeknight dinner.

Ingredients

  • 4 Boneless/Skinless Chicken Thighs
  • 2 C Broccoli Florets, Chopped
  • 2 C Cauliflower Florets, Chopped
  • 1 Tbsp Olive Oil (divided)
  • 2 tsp Dijon Mustard
  • 1 tsp Maple Syrup
  • Salt and Pepper

Instructions

  1. Preheat Oven to 400. Cover a baking sheet with parchment paper.
  2. Put the veggies and chicken into separate bowls. To the chicken add, 1/2 Tbsp olive oil, mustard, maple syrup and salt and pepper. Rub the mixture oil all over the chicken to coat.
  3. To the broccoli, add the remaining ½ Tbsp oil and sprinkle with salt and pepper. Set aside.
  4. Transfer the chicken to the parchment lined baking sheet and bake for 15 minutes. Take the baking sheet out of the oven and add the broccoli. Cook for an additional 15 minutes until chicken is cooked through.
  5. Divide evenly between 2 plates.
  6. If cooking for one, you can freeze the other half for another dinner later.

Nutrition Facts

Calories

395

Protein

27 g

Carbs

26 g

Fiber

5 g

Sugar

16 g

Net carbs

21 g

Fat

21 g

Sat. Fat

5 g

Sodium

1446 mg

Potassium

643 mg

Cholesterol

90 mg

Iron

2.7 mg

Zinc

1 mg

Calcium

91 mg

Vitamin A

29 IU

Vitamin C

129 mg

Vitamin D

0 µg

Vitamin E

2.4 mg

Vitamin B2

0.42 mg

Vitamin B3

1.1 mg

Vitamin B6

.34 mg

Vitamin B12

0 µg

Folic Acid

0 µg

Folate

58 µg

Magnesium

40 mg