Sheet Pan Chicken with Carrots, Lemon, and Olives
Wilted Spinach with Pine Nuts and Raisins
Ingredients
- 2 lb boneless, skinless chicken thighs
- 1½ lb rainbow baby carrots with tops, halved lengthwise
- ½ cup pitted green olives (such as Castelvetrano)
- 1 lemon, cut into wedges
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh rosemary
- 1 tsp smoked paprika
- ¾ tsp salt
- ¾ tsp pepper
Instructions
- Preheat oven to 450°F. Toss together all ingredients in a large bowl. Divide between 2 large rimmed baking sheets coated with cooking spray; spread in a single layer.
- Bake 15 to 20 minutes or until chicken is done and vegetables are browned and tender.
Side Dish Ingredients
- 2 Tbsp jarred minced garlic
- ½ cup pine nuts
- 1 Tbsp olive oil
- 2 (10-oz) pkg baby spinach
- ⅓ cup golden raisins
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Sauté garlic and nuts in hot oil in a large skillet over medium heat 30 seconds or until fragrant.
- Add spinach and raisins; sauté 5 minutes or until spinach is wilted. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
314
|
130
|
444
|
| Fat (g) | 14 | 8 | 22 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 31 | 4 | 35 |
| Carb (g) | 10 | 13 | 23 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 652 | 268 | 920 |
Quick & Healthy Meal Plan
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