NUTRITION

SERVINGS

INGREDIENTS

7.25 oz chicken tenderloin

1 cup Brussels sprouts

0.5 cup asparagus

0.25 cup bell peppers

0.25 cup red onion

0.25 cup cherry tomatoes

2 tsp olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Prepare the vegetables by halving the Brussels sprouts, trimming the woody ends from the asparagus, and slicing the peppers and onions into thin strips.

• 3

  Place the chicken tenderloins, Brussels sprouts, asparagus, peppers, onions, and cherry tomatoes onto the prepared sheet pan.

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the garlic powder, onion powder, sea salt, black pepper, and smoked paprika.

• 5

  Toss all ingredients together on the pan until everything is well-coated in the oil and spices, then spread them out into a single layer.

• 6

  Roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly crispy, charred edges.