Paprika Chicken Sheet Pan Dinner

• Gluten free

• Meat

  • 2 Chicken breasts, large whole

• Produce

  • 1 1/2 lb Baby potatoes
  • 2 Bell peppers
  • 1 cup Cherry tomatoes, whole
  • 2 tbsp Oregano, fresh
  • 1 Zucchini

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1/4 tsp Cayenne
  • 1 tbsp Paprika
  • 1/2 tsp Pepper
  • 1/2 tsp Salt
  • 1 Sea salt, coarse

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on sweetpeasandsaffron.com

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon paprika
• ½ teaspoon pepper
• ½ teaspoon salt
• ¼ teaspoon cayenne (*omit for a non-spicy version)
• 2 large chicken breasts, whole
• 2 tablespoons olive oil
• 1.5 lb baby potatoes, quartered
• 2 bell peppers, chopped
• 1 zucchini, chopped
• 1 cup cherry tomatoes, whole
• 2 tablespoons fresh oregano, chopped
• Coarse sea salt (to taste)

Directions

• Heat oven to 425°F. Line two baking sheets with parchment paper.
• In a small bowl, stir together the rub. Rub each chicken breast with 1 tablespoon of the rub, then place them on the baking sheet.
• In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil. Add 2 tablespoons of reserved rub mixture and toss to coat.
• Arrange the potatoes on one side of each baking sheet.
• Bake the chicken and potatoes for 10 minutes.
• While chicken is baking, toss the bell peppers and zucchini with the other tablespoon of olive oil and additional 1 tablespoon of rub (or whatever is left).
• After 10 minutes, flip the chicken and arrange the bell peppers and zucchini on the empty side of the baking sheet. Return to the oven for 10 minutes
• Add the cherry tomatoes to the pan and cook for 5 more minutes.
• Remove from oven, sprinkle with fresh oregano and coarse sea salt and serve immediately.

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