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Chili Chicken Sheet Meal

Say good-bye to dinnertime stress! Quick, easy, and delicious dinners are doable and will make life much
more enjoyable too! Whether or not back-to-school time applies to you, decreasing meal prep and
cooking stress is something everyone can benefit from. Sheet pans are the perfect way to accomplish
and bring more variety to the table as well.

This fall, ease stress and enjoy rich flavors any weeknight with this southwestern sheet pan
meal, baked to perfection in just 20 minutes. Featuring lean chicken, baby potatoes, and roasted
broccoli, cauliflower—or a medley of both— coated in a mild (but flavorful) chili spice blend, it's a hearty
and nutritious feast for two. Top it with pico de gallo or creamy avocado for a satisfying, health-
conscious dinner that's a breeze to prepare.

Active Prep Time: 15 mins ∙ Cook Time: 20 mins ∙ Serves: 2


2 boneless, skinless chicken breasts
1 pound fingerling or baby potatoes, halved
1 bunch broccoli or 1 head cauliflower (or ½ of each), cut into florets
1 1/2 tablespoons olive oil
Pico de gallo (fresh salsa) or sliced avocado, to top chicken

Chili Spice Blend

1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon each of smoked paprika, garlic powder, onion powder, and pepper
¼ teaspoon salt


Preheat oven to 425°F. Place chicken breasts, halved potatoes, and vegetable florets on a sheet pan. Drizzle with olive oil
and flip to coat. Combine all spice ingredients and sprinkle over the chicken and vegetables. Flip all until evenly
coated. Bake 20 minutes, or until inserting a meat thermometer into the chicken registers 165° F.
Serve chicken, alongside the vegetables, topped with pico de gallo or sliced avocado.

Helpful Tips

This can also be made with a small pork tenderloin (under 1 pound) in place of the chicken
breasts. Cook until a meat thermometer registers 145° F and then let pork rest at least 5 minutes
before slicing.

Vary the vegetables as well, adding any additional favorites to the meal, such as cherry tomatoes,
sliced onions, colorful bell peppers, squash, or others.
Calories per serving: 500 ∙ Fat: 13g ∙ Net Carbs: 30g ∙ Fiber: 13g ∙ Sugars: 9g ∙ Protein: 51g