Jamaican Chicken Sheet Pan Dinner

• Gluten free

• Meat

  • 2 Chicken breasts, large

• Produce

  • 4 cups Baby potatoes
  • 2 Bell peppers
  • 1 tbsp Garlic powder
  • 2 Mangoes
  • 1 Red onion
  • 1 tbsp Thyme, dried leaves
  • 1 Zucchini

• Baking & Spices

  • 1 tbsp Allspice, ground
  • 2 tbsp Brown sugar
  • 1/8 tsp Cayenne
  • 1 tsp Cinnamon
  • 1 tsp Pepper
  • 1 tsp Salt

Found on sweetpeasandsaffron.com

Ingredients

• 1 tablespoon dried thyme leaves
• 1 tablespoon ground allspice
• 2 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon garlic powder
• 1 teaspoon cinnamon
• ⅛ teaspoon cayenne (for mild spice) or ¼ teaspoon (for spice-ay!)
• 2 large chicken breasts
• 4 cups baby potatoes cut SMALL (in 4-6 depending on size of potato)
• 2 bell peppers, cut into chunks
• 1 red onion, cut into chunks
• 1 zucchini, cut into small pieces
• 2 mangoes, cut into cubes

Directions

• Heat oven to 425°F. Line two baking sheets with parchment and set aside.
• Stir together all rub ingredients.
• In a medium sized bowl, toss the chicken with 1 tablespoon of olive oil and 1.5 tablespoons of the rub. Make sure they are evenly coated, then arrange on one of the baking sheets.
• In a separate medium sized bowl, toss the potatoes with 1 tablespoon of olive oil and 2 tablespoons of rub. Arrange on the baking sheet around the chicken.
• Bake for 10 minutes. Flip the chicken and return the pan to the oven for 15 minutes.
• Toss the peppers, onion and zucchini in 1 tablespoon of olive oil and 2 tablespoons of the rub. Arrange on the second sheet pan and bake for 15 minutes.
• While sheet pans are cooking, prepare the mango.
• Allow the chicken to rest for 5 minutes before serving with the mango.