One Pan Chicken, Zucchini, Cauliflower & Sweet Potato

10 ingredients · 35 minutes · 4 servings

DIRECTIONS

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Add the chicken to one side of the baking sheet followed by the zucchini, onion, cauliflower, and sweet potato. Drizzle the oil and lemon juice all over. Season everything

   with salt, thyme, and garlic powder. Gently toss the chicken and vegetables to coat.

3. Place in the oven and cook for 20 to 25 minutes or until the chicken is cooked through and the vegetables are fork-tender, flipping halfway through.

4. Divide onto plates and enjoy!

INGREDIENTS:

• 1 lb Chicken Breast (skinless, boneless, cubed)

• 1 Zucchini (medium, chopped)

• 1 Yellow Onion (small, chopped)

• 1/2 head Cauliflower (medium, cut into florets)

• 1 Sweet Potato (large, cubed)

• 3 tbsps Extra Virgin Olive Oil

• 1 Lemon (medium, juiced)

• 1 tsp Sea Salt

• 1 tsp Dried Thyme

• 2 tsps Garlic Powder

NOTES:

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is approximately 1 1/2 cups of vegetables with chicken.

Additional Toppings: Top with fresh herbs like parsley or dill.

Amy Gerdes

amy@magnify-yourhealth.com

Magnify Your Health LLC