Yondu Chicken Veggie Sheet Pan Dinner
- 1 pound of boneless, skinless chicken breasts (2-3), cut into bite sized pieces
- 2 cups sugar snap peas
- 1 cup sliced red and yellow bell pepper slices
- 2 cups broccoli florets
- 1/4 cup extra virgin olive oil
- 2 tsp Yondu vegetable umami, divided
- Juice of 2 lemons
- 1 tsp sea salt
- 1 tsp Aleppo pepper
- Garnish: 3 sliced green onions, lime wedges, Italian flat leaf parsley
Method
Preheat the oven to 400 degrees (F). Place a sheet of parchment paper on a quarter sheet pan or other baking sheet that is about 9” x 13”. Place the chicken pieces on the sheet pan, spaced apart, in one layer. Add the rest of the vegetables. Mix the olive oil, Yondu, lemon juice, salt and pepper in a small bowl and drizzle it over all the items on the sheet pan. Bake the chicken and veggies until the chicken is done, about 15 minutes. Remove from the oven and drizzle a little more Yondu over the chicken. Serve hot from the pan. Note: You can also add in brown rice or a little toasted French bread, too.
