I love sheet pan meals. Meat, veggies and fat all cooking together in one pan. Easy assembly. Easy cleanup. The juices from the chicken in this Sheet Pan Hemp Seed Chicken and Veggies, flavours the cauliflower and broccoli!
It’s a great weeknight meal that you can easily put together and let bake while you wind down from your busy day.
Sheet Pan Hemp Seed Chicken and Veggies
Servings: 4
Ingredients
- 1 head broccoli raw (cut into pieces (not too small))
- 1/2 medium head cauliflower cut into pieces (not too small)
- 2 tbsp olive oil for veggies
- 1/2 tsp salt and pepper for veggies
- 4 chicken thighs boneless
- 1/3 cup mayonnaise with olive oil
- 1/4 cup parmesan cheese shredded
- 1/4 tsp salt and pepper each
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 cup hulled hemp seeds shelled
Instructions
- Preheat oven to 375 degrees.
- Toss broccoli and cauliflower with olive oil and salt and pepper.
- Place on parchment-lined baking sheet and set aside.
- Pat the chicken dry with a paper towel.
- Mix together in a bowl, the mayo and seasonings, but not the hemp seed.
- Place chicken thighs individually into the mayo mix and coat all sides. If the mixture is too thick to coat the chicken, add a tsp of olive oil and stir well before coating the chicken.
- Coat each piece with hemp seeds and place on the baking sheet among the veggies.
- Bake for 20-25 minutes or until chicken is done.
Notes
Net carbs per serving: 9.7 grams
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