With multiple holidays crammed into the end of the year and all of the goodies being passed around, it’s easy to go off plan.
There are decadent desserts everywhere, and even when the holidays are over, we have leftovers that we don’t want to spoil.
I’ve fallen into that trap before – we are often given leftovers from the holidays as the hosting family cannot finish them alone, and to keep them from going to waste, I eat them … and regret it. My stomach rebels and I feel guilty for eating something that wasn’t worth it.
Even without the abundant leftovers, there is still a lack of time and energy. When the holidays end there is cleaning to do, and we exerted so much energy for the events that cooking is the last thing we want to do.
Sheet pan chicken and veggies to the rescue!
From the freezer to your oven, this dish only takes about 30-40 minutes to bake and if you line your sheet pan with foil there is very little clean up afterwards.
In addition to being easy – chicken and veggies is delicious and bursting with flavor. You can adjust to your tastes and use any seasonings that you enjoy. Don’t like onion flavor? Skip the onion powder. Love spice? Add cayenne. The options are virtually endless.
Even the vegetables can be exchanged – if you love squash, add it! Brussels sprouts? Sure! I simply use frozen vegetables so everything cooks about the same rate. If you decide to use fresh vegetables, you might want to add them later in the cooking process so they aren’t over cooked by the end.
Without further ado, the recipe!
- frozen chicken tenderloin (I use about two per person)
- frozen veggies (non-starchy)
- coconut oil spray
- desired seasonings (I like garlic and onion powder with Creole seasoning and Italian seasoning)
As you probably noticed, this is not much of a “recipe” and more of something you eyeball.
Line your sheet pan (I recommend a pan with sides) with foil, then place the chicken tenderloin (or chicken breasts sliced to tenderloin size) on it. Add desired vegetables (as much or as little as you want just don’t overfill the pan) and place in oven. Preheat the oven (with the sheet pan in it) to 350. When the oven is preheated, remove the pan and spray the chicken and veggies with the coconut oil spray. Sprinkle liberally with your preferred seasonings, gently toss, and place back in the oven for about 30-40 minutes or until the chicken is cooked through and the veggies are tender.
*Notes* The veggies pictured just happened to be what I had on hand. You could use mixed vegetables like I did, and pick around the starchy ones, or mix and match bags of frozen vegetables.