Sheet-Pan Chicken Thighs & Roasted Winter Veggies

Lunch: Macros per adult serving: Calories 720 | Protein 62 g | Fat 46 g | Carbs 28 g (10 g fiber)

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Step 1

Heat oven to 425 °F. Line two large sheet pans with parchment or foil.

Step 2

Trim Brussels sprouts, cut broccoli into florets, slice zucchini into rounds.

Step 3

Toss all veggies with olive oil, salt, pepper, garlic powder, paprika in a big bowl.

Step 4

Spread veggies on sheet pans, nestle chicken thighs skin-side up among them. Sprinkle thighs with same spices.

Step 5

Roast 45–50 minutes, flipping veggies halfway. Chicken is done when internal temp 165 °F.

Step 6

Serve with: Adults 3–4 thighs + huge pile veggies, kids 2 thighs + veggies + large glass of cold water.