Sheet pan chicken, potatoes, and peppers
7
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This complete meal comes together on the same pan for easy cleanup!
Ingredients
Cooking spray
4 spray(s)
Kosher salt
1.5 tsp
Garlic powder
1.25 tsp
Black pepper
1 tsp
Smoked paprika
1 tsp
Ground cumin
0.5 tsp
Uncooked skinless boneless chicken thigh
4 thigh(s)
Uncooked Yukon gold potato
1 pound(s)
Sweet mini peppers
8 oz
Red onion
0.5 medium
Plain fat free Greek yogurt
0.5 cup(s)
Canned chipotle peppers in adobo sauce
1.5 Tbsp
Instructions
1
Preheat the oven to 425°F. Coat a sheet pan with cooking spray.
2
In a small bowl, stir together ¾ tsp each salt and garlic powder, ½ tsp black pepper, smoked paprika, and cumin. Sprinkle evenly over both sides of the chicken; arrange the chicken on the prepared pan. Arrange the potatoes, peppers, and onion on the pan with the chicken; sprinkle the vegetables evenly with the remaining ¾ tsp salt and ½ tsp black pepper. Roast until the chicken is cooked through and the potatoes are tender, 25 to 30 minutes.
3
Meanwhile, stir together the yogurt, chipotles, and remaining ½ tsp garlic powder. Serve the sauce with the chicken and vegetables.
4
Serving size: 1 chicken thigh, 1 cup vegetables, and 2 tbsp sauce
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