- 1.25 lb Chicken Thighs or Breasts
- 2 cup Broccoli Florets
- 2 cup Sliced Carrots
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 0.25 tsp Salt
Directions
- Preheat oven to 425°F.
- Place chicken and vegetables on a sheet pan.
- Drizzle with olive oil and seasonings.
- Bake for twenty-five minutes, or until chicken reaches 165°F.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 1 Thigh/Breast + 1 Cup of Veggies |
| Amount Per Serving | |
| Calories | 305 |
| Total Fat | 14 g |
| Sodium | 220 mg |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Protein | 32 g |
