Sheet pan chicken, potatoes, and peppers
0
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
1½ tsp, divided
Garlic powder
1¼ tsp, divided
Black pepper
1 tsp, divided
Smoked paprika
1 tsp
Ground cumin
½ tsp
Uncooked skinless boneless chicken thigh
4 thigh(s)
Uncooked Yukon gold potato
1 pound(s), baby variety, halved
Sweet mini peppers
8 oz
Red onion
½ medium, cut into wedges
Plain fat free Greek yogurt
½ cup(s)
Canned chipotle peppers in adobo sauce
1½ Tbsp, minced
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.