Sheet Pan Chicken and Veggies with Creamy Sesame

Name: Sheet Pan Chicken and Veggies with Creamy Sesame
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 pounds boneless, skinless chicken thighs, trimmed and sliced ½-inch thick; 1 tablespoon extra-virgin olive oil; 2 cloves garlic, minced; 1 teaspoon kosher salt; ¾ teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper; 1 teaspoon paprika; 1 teaspoon ground cumin; Grated zest of ½ lemon (about 1 teaspoon); 1 tablespoon fresh lemon juice (about ½ lemon); 1½ cups red onion, sliced (¾ medium); 2 medium red bell peppers, cut in ¼-inch slices (3 cups); 4 cups cauliflower florets (1 small head); 2 tablespoons extra virgin olive oil; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1 teaspoon dried oregano; SideDish Creamy Sesame; Chopped flat-leaf parsley; 1 lemon, cut into wedges

Alex Snodgrass

Servings

Cook Time

45 minutes

Gluten-Free

Dairy-Free

Paleo

Whole30

Grain-Free

Sheet Pan Chicken and Veggies with Creamy Sesame

Ingredients

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2 pounds boneless, skinless chicken thighs, trimmed and sliced ½-inch thick
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground cumin
Grated zest of ½ lemon (about 1 teaspoon)
1 tablespoon fresh lemon juice (about ½ lemon)

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1½ cups red onion, sliced (¾ medium)
2 medium red bell peppers, cut in ¼-inch slices (3 cups)
4 cups cauliflower florets (1 small head)
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon dried oregano

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SideDish Creamy Sesame
Chopped flat-leaf parsley
1 lemon, cut into wedges

Method

Preheat the oven to 400°F and line 2 large rimmed baking sheets with parchment paper.

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Place the sliced chicken in a large bowl with the olive oil, garlic, salt, black pepper, cayenne pepper, paprika, cumin, lemon zest, and lemon juice. Toss to coat evenly and set aside.

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On one of the prepared baking sheets, place the red onion, red bell pepper, and cauliflower florets. Add the olive oil, salt, pepper, and oregano. Toss to coat until the veggies are evenly coated.
On the other prepared baking sheet, spread the chicken mixture in a single, even layer. Transfer both of the sheets to the oven and bake for 20 to 25 minutes, until the chicken is cooked through and the veggies are just tender.

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When the chicken is done, remove the chicken and veggies from the oven. Distribute the veggies and chicken onto six plates. garnish with chopped parsley, and drizzle with SideDish Creamy Sesame. Serve with a wedge of lemon.