Description
A sheet pan dinner is a great way to have kids help make dinner. This recipe is so full of healthy veggies it calls for 2 sheet pans, but still comes together quickly and easily!
Ingredients
UnitsScale
- 1 1/2 lbs. boneless skinless chicken breasts
- 6 stalks baby Bok choy
- 2 bunches (about 2 lbs.) asparagus
- 4 - 5 medium sweet potatoes
- Extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!)
- Salt
- Garlic powder
- Onion powder
Instructions
- Cut the chicken breasts into 1-inch chunks.
- Cut the bottom off the Bok Choy and peel apart the layers.
- Cut the asparagus into bite-size chunks.
- Scrub and cut the sweet potatoes into uniform size pieces.
- Line a large baking pan with parchment paper. Lay the chicken pieces on one side of the pan and season with salt, garlic powder and onion powder to taste.
- Lay the sweet potatoes on the other side of the lined pan and drizzle with evoo and salt. Mix to coat.
- On a separate baking pan arrange the asparagus pieces and Bok choy leaves. Drizzle with evoo and salt. Mix to coat.
- Heat oven to 400 degrees F.
- Cover the chicken with a small sheet pan and place the chicken/sweet potatoes in the oven for 30 minutes.
- Remove the cover over the chicken.
- Add the asparagus/Bok choy pan to the oven. Continue cooking both pans for 30 minutes, until the chicken is golden and the veggies are tender.
- Add extra salt before serving if desired.