I knew I wanted to do a one pan chicken and veggies meal because let’s be honest – one pan cooking is pretty awesome. I pre-cut the peppers and onions as well as minced the garlic the other day storing them in a glass container, so that I wouldn’t have to do that when I was ready to make this meal.
All you do is preheat your oven to 400 degrees, spray a cookie sheet with olive oil spray (or you can coat with olive or coconut oil – totally your preference) and then spread out the peppers and onions topping with the chicken (I use organic chicken tenderloins). Sprinkle with garlic, olive oil and some spices, toss and then throw in the oven for 10 minutes – toss around again – then cook for another 10 minutes.
Put the chicken and veggies on top of lettuce (this was a spring mix). I added in some gluten-free spanish rice and boy was I satisfied and full and very happy there will be more for leftovers!
1 1/2 lbs chicken tenderloins
3 bell peppers sliced into strips – you choose the colors!
1 medium onion sliced into strips
3 minced garlic cloves
2 teaspoons chili powder
1 1/2 teaspoons paprika
Salt and Pepper to taste
Lettuce – your choice
Preheat oven to 400 degrees
Spray a cookie sheet with olive oil cooking spray or simply coat with a light layer of olive or coconut oil
In a small bowl, mix the spices (including s&p)
Spread the peppers and onion onto the baking sheet then top with the
Sprinkle garlic over food, drizzle with olive oil then toss everythingMake sure that everything is spread evenly and the chicken is not
overlapping prior to putting in oven
Put in oven for a total of 22 minutes tossing once halfway through
Voila! Done! Add atop lettuce with a side of gluten-free rice if
you would like and enjoy!