Sheet Pan Chicken + Veggie Dinner
Pre heat oven to 400F. Arrange chicken breasts on a sheet pan and coat with oil. I chose avocado oil because it works well with high heat, but you can use extra virgin olive oil as well!
Sprinkle with rosemary, sea salt, and garlic powder to taste
Cube a starchy vegetable up, like sweet potatoes, toss them in oil, grass-fed butter, or ghee and put them with the chicken. These take longer to cook than other veggies, so it's better to cook them first with the chicken. Place tray in oven and cook for about 15 minutes.
While the chicken and potatoes are baking, cut up other vegetables. I chose red onion, green beans, yellow and orange bell peppers, brussel sprouts, and butternut squash Veggie Noodles! Once it's been 15 minutes, place the cut vegetables on the sheet pan along with the chicken and potatoes.
I melted ghee, but you can use butter, olive oil, coconut oil, etc. and drizzle over veggies. Top with more rosemary, sea salt, and garlic powder. Place back in oven and cook for another 15-20 minutes. Chicken should be cooked thoroughly, potatoes should be able to be pierced with a fork, and veggies should be somewhat soft.
Ready to be served, or ready to be eaten out of tupperware containers throughout the week!! (see below)