scallions + sweet potato + baby red potatoes + portabella mushroom + lemon + baby carrots

GIVE ME ALL THE VEGGIES

So you’ve got the main course. But, the question still remains…..what shall I serve with it? Often times this may feel like the hardest part. It’s not. It’s simple really and healthy too. I started doing this many years ago and now there’s really not a week that I don’t. I love that it’s so customizable and there’s something on the pan for everyone. Even the those hard to feed kiddos. Yes, I have one of those. Allowing everyone to pick off the tray what they like.

They require little effort and not much prep. Which for a weeknight dinner, that’s a must. All you’ll need is a large sheet pan + parchment paper and an oven. The rest will be up to you and a little inspiration from me. Here are a few questions before you plan your SPS. {sheet pan side} What’s your favorite color? What’s in season? What do you have leftover in the fridge?

THINK COLOR

There are a million and one combinations you could throw together. It really is about what your family loves, what’s on SALE, what you have left over in the fridge or what colors jump out at you in the produce section. Have fun with it! The only thing you need to add is a drizzle of olive oil, kosher salt + cracked pepper. And a little sprinkle of parmesan cheese if you like.  Roast 425° for 35 to 40 minutes. Turning them about the halfway point, making sure then are evenly golden brown. It’s quite possibly the most delicious way to eat your veggies. Roasting brings out all the flavor, and is good for your waistline.

A FEW FAVORITE COMBOS WE LOVE

brussel sprouts + acorn squash + onion + zucchini + yellow pepper  red pepper + mushroom + purple onion + butternut squash  fennel + purple onion + scallions + celery  kale + red pepper + purple onion + mushroom + butternut squash + mushroom + garlic

MOJO CITRUS CHICKEN

• 1 bottle of Badia Mojo Marinade
• 4 chicken thighs
• 4 chicken legs
• 1 small bag red potatoes
• 2 lemons
• 1 large sweet potato
• portabella mushroom slices
• carrot slices
• scallions

WHAT TO DO

1. In a ziploc bag, place chicken and pour marinade over top, seal and refridgerate for 2-6 hours.
2. Pre-heat oven to 450° on ROAST setting.
3. Cut vegetables and place in a single layer onto a parchment lined baking sheet.
4.  Add chicken to sheet pan, discard marinade.
5. Roast uncovered for 20 minutes.
6. Reduce oven temp to 350° and continue cooking for another 15 minutes or until veggies are tender and chicken is cooked through.

Serve with spinach pasta + rice or couscous.

THAI PEANUT CHICKEN

• 1 lb boneless skinless chicken tenderloins
• 3 carrots, peeled into ribbons or cut
• 9 oz bag broccoli florets
• 1/2 cup creamy peanut butter
• 1/2 lime, juiced
• 1 tsp sesame oil
• 1/4 cup cashews
• 1/2 teaspoon ginger powder
• 2 tbs brown sugar
• 1/2 tsp chili paste
• 1 cup coconut milk
• 1/2 tsp sriracha sauce

WHAT TO DO

1. Preheat oven to Roast setting at 425°
2. microwave peanut butter in a medium size bowl for 30 seconds or until melted down a bit.
3. Add ginger powder, browns sugar, sesame oil, chili paste, sriracha and coconut milk, stir well. Set aside and allow to cool.
4. Place chicken tenderloins in a ziploc bag and add 1/2 of peanut sauce mixture.
5. Refrigerate and allow to marinate for 1-4 hours.
6. Line a baking sheet with parchment paper.
7. Use a vegetable peeler to make carrot ribbons or cut into 1/4 strips.
8. Arrange veggies in a single layer.
9. Sprinkle cashews over veggies.
10. Add chicken to veggie filled sheet pan.
11. Roast for 25 minutes or until chicken is cooked and veggies are tender.

Serve with remaining sauce + a squeeze of lime. Delicious over brown rice or rice noodles.