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| Servings |
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Ingredients
- 1 1/2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fresh thyme
- 1/4 teaspoon ground ginger
- Pinch cayenne pepper
- 4 thyme sprigs
- 1 pound boneless skinless chicken breasts
- 6 rainbow carrots sliced
- 1 bunch asparagus trimmed and cut into 3-inch pieces
- 1 sweet potato peeled and cut into 1/2 inch chunks
- 5 baby red potatoes quartered, white part sliced
- 1/2 pound brussels sprouts
- 1 red onion sliced
- 4 cloves garlic crushed
- 3 tablespoons avocado oil or extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Ingredients
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Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, combine all the herbs and spices and set aside.
- In a large bowl, toss together all the vegetables until well mixed. Spread them on three-quarters of the baking sheet. Place the chicken breasts on the other quarter of the sheet.
- Drizzle the veggies and chicken with oil, and season with salt and pepper.
- Pour the spice mix over veggies and chicken and toss to coat and add the thyme sprigs. Bake for 25 to 30 minutes until chicken is fully cooked through.