Simple dinners are the key to sanity.
I hear so often “I don’t have time to make dinner” or “I can’t cook”.
Having a healthy, home cooked meal doesn’t mean you have to slave over a stove for an hour or two, or require you to be a Julia Child protege.
This dinner solves both the “I don’t have time” and “I can’t” excuses.
It also solves the “I am trying to save money” excuse, because when I broke it down, this meal cost me about $4. That’s a healthy, home cooked dinner for 2 people with very large appetites. Now, I don’t know what Big Mac meals are going for these days, but I am pretty sure it’s more than 2 bucks a pop.
Personally, I don’t always have 45 minutes during the week after work before my “hanger” sets in (The struggle is real). So you can simply bake this on Sunday and re-heat during the week.
Are there more obstacles you are facing when it comes to getting dinner on the table? Send them my way!
Simple Chicken & Veggie Sheet Pan Dinner
Yield: 2 servings
- 1/2 lb boneless skinless chicken breasts
- 2 medium sweet potatoes (washed and scrubbed)
- 2 cups cubed acorn squash
- 1 bag frozen brussels sprouts
- 2 tsp olive oil
- 1 tsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp cumin
- salt & pepper to taste
- Preheat oven to 350, lightly spray a sheet pan with non-stick spray
- Slice chicken breasts into 1” strips. Cube sweet potatoes.
- Spread chicken, potatoes, squash, and brussels sprouts onto sheet pan. Mixing them together so all items are evenly distributed.
- Drizzle chicken & veggies with 2 tsp olive oil.
- Combine all herbs & spices in a small dish and sprinkle over top.
- Cook for ~35-45 minutes, until veggies are tender and chicken is cooked through.
Nutrition Information Per Serving: 440 calories, 7.5g fat, 47g carbohydrate, 35g protein