Moroccan Sheet Pan Dinner

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken breasts

• Produce

  • 6 Carrots
  • 2 tbsp Chives, freeze dried
  • 1 Eggplant, small
  • 2 tsp Ginger, fresh
  • 1 tbsp Mint, fresh
  • 1 tbsp Parsley, dried
  • 1 Sweet potato

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Sea salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on trebleinthekitchen.com

Description

Ingredients

• 6 carrots, chopped
• 1 sweet potato, cubed
• 1 small eggplant, cubed
• 1 Tbsp fresh mint, finely chopped
• 1 Tbsp dried parsley
• 2 Tbsp freeze dried chives
• 2 tsp minced fresh ginger
• 1 tsp turmeric
• 1 Tbsp lemon juice
• 1 tsp sea salt
• ¼ tsp black pepper
• 2 Tbsp extra virgin olive oil
• 1 lb chicken breasts, cut into bite-sized pieces

Directions

• Preheat oven to 400 degrees Fahrenheit.
• Combine all vegetables, spices and chicken in a large bowl and stir to coat.
• Bake at 400 degrees for 25-30 minutes or until the chicken has an internal temperature of 165 degrees Fahrenheit.

Nutrition