Sheet-Pan Chicken & Rainbow Veg

Ingredients

• 4 Chicken thighs, boneless
• 2 Bell peppers, sliced
• 1 Red onion, wedged
• 1 Zucchini, sliced
• 3 tbsp Olive oil
• 2 tbsp Dijon mustard
• 1 tbsp Honey
• 1 tsp Smoked paprika
• 1 pinch Salt & pepper

Directions

1. 1Heat oven to 425°F. Whisk olive oil, mustard, honey, paprika, salt, pepper.
2. 2Toss chicken and vegetables with the sauce on a sheet pan.
3. 3Roast 28–30 min, stirring once, until chicken reaches 165°F.
4. 4Rest 5 min, then serve.

Nutrition facts

Per serving · 4 servings

Storage

Store in an airtight container in the fridge up to 3 days.