Sheet Pan Chicken & Broccolini Dinner

Ingredients

Chicken

• 2 tbsp coconut aminos
• 1 tbsp olive oil (extra virgin)
• 3/4 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp crushed red pepper flakes
• 1 1/2 lbs chicken breasts (boneless, skinless, cut into 1-inch pieces)

Veggies

• 2 cups parsnips (cut into 1-inch cubes)
• 1 cup radishes (halved)
• 3 tbsp olive oil (extra virgin)
• 3/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1 bunch broccolini (about 3 ounces)

Method

1. 1

   In a resealable plastic bag or bowl, combine the coconut aminos, oil, salt, garlic powder, onion powder, chili powder, and red pepper flakes. Add the chicken, seal the bag, and toss to coat. Refrigerate for a minimum of 30 minutes and up to 12 hours before cooking.

2. 2

   Preheat the oven to 425°F. Line a 12" x 17" baking sheet with parchment paper.

3. 3

   In a medium bowl, toss the parsnips and radishes with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, garlic powder, and pepper until coated. Spread in an even layer on the prepared baking sheet. Bake for 5 minutes.

4. 4

   Remove the pan from the oven. Use a spatula to move the parsnips and radishes to the center of your sheet pan. Spread the broccolini in an even layer on one side. Drizzle broccolini with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1/4 teaspoon salt. Spread the marinated chicken on other side.

5. 5

   Bake until the veggies are tender and the chicken is cooked through, about 15 minutes.