Sheet Pan Italian Chicken and Vegetables
Sautéed Citrus Kale
Ingredients
- 6 bone-in chicken breasts
- 1 lb carrots, cut into 3-inch pieces
- 1 large red onion, cut into wedges
- ¼ cup avocado oil, divided
- 1 (8-oz) pkg baby portobello mushrooms, halved
- 1 large zucchini, cut into chunks
- 2 Tbsp balsamic vinegar
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 375°F. Arrange chicken breasts on one side of a large rimmed baking sheet lined with parchment paper. Arrange carrots and onion on opposite side of baking sheet.
- Drizzle chicken and vegetables with 2 Tbsp oil; sprinkle lightly with salt and pepper. Bake 25 minutes.
- Toss mushrooms and zucchini with 1 Tbsp oil; season lightly with salt and pepper. Add to baking sheet. Bake 25 minutes longer or until chicken is done.
- Meanwhile, whisk together vinegar, 1 Tbsp oil, and Italian seasoning. Drizzle over vegetables and chicken.
Side Dish Ingredients
- 1 (16-oz) pkg chopped kale
- 3 cloves garlic, minced
- 2 Tbsp avocado oil
- ½ onion, chopped
- 2 Tbsp fresh orange juice
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Bring kale and water to cover to a boil in a large Dutch oven; cook 5 minutes or until wilted. Drain and pat dry with paper towels.
- Sauté garlic in hot oil in Dutch oven over medium heat 1 minute. Add kale, onion, orange juice, salt, and pepper. Sauté 10 minutes or until onion is tender.
Paleo Meal Plan
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