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One Pan Chicken Thighs + Veggies

Serving Size

2

Ingredients

  • 2 chicken thighs with skin (bone-in)
  • 2 cups broccoli (cut into florets)
  • 1 red bell pepper (medium, chopped)
  • ½ cup cherry tomatoes (whole)
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried parsley
  • ½ tsp garlic powder
  • ¼ tsp sea salt

Directions

  • Preheat oven to 425 F and line a baking sheet with parchment paper
  • Place the chicken thighs in the center of the pan and add broccoli, bell pepper, and cherry tomatoes. Drizzle with the oil and season with parsley, garlic powder, and salt. Toss to coat the vegetables in the seasoning
  • Bake for 20 - 25 minutes or until the chicken is cooked and the veggies are tender. Transfer the chicken thighs to a clean baking sheet for crisp skin and turn the oven to broil. Broil for 2-3 minutes or until the skins have been browned
  • Divide between plates and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days More Nutrients: Eat the skin of the chicken for a boost in the amino acid glycine

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