Name: Roasted chicken with greens and seeds
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry and trimmed to even thickness; 5 oz frozen mixed vegetables; 1 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1 tsp Italian seasoning; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1 1/2 tsp fresh parsley, chopped; 1 oz fresh spinach; 1 1/2 tbsp hemp hearts

Nutrition

Per serving

498 calories

Protein: 46g; 36% of calories
Carbs: 23g; 18% of calories
Fat: 26g; 46% of calories

Instructions

Prep 12 min · Cook 30 min

Preheat the oven to 425°F for 10 minutes. Place the empty half-sheet pan inside as it heats. In a bowl, toss the frozen vegetables with half the oil and a pinch of the salt.
Rub the chicken thighs with the remaining oil, garlic powder, Italian seasoning, black pepper, and the remaining salt.
Carefully remove the hot pan from the oven. Arrange the chicken on one side and the vegetables on the other in a single layer. Roast for 20 to 25 minutes until the vegetables are browned at the edges and the chicken is fully cooked. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Place a bed of fresh spinach on the plate. Top with the chicken and roasted vegetables. Squeeze the lemon juice over everything, then garnish with the hemp hearts and parsley.

Nutrition

Ingredients

Instructions

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