Smoky Glazed Chicken and Veggie Bake

What's Inside

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  • 4 chicken breasts (about 16 oz.)
  • 1⁄2 cup Brussels sprouts, trimmed and halved
  • 1⁄2 cup mushrooms, trimmed and halved
  • 1⁄2 cup asparagus, trimmed and cut into 1-in. pieces
  • 1⁄2 cup green beans, trimmed
  • 1⁄4 cup small onion, chopped
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • Salt
  • Pepper
  • Chopped parsley and lemon to serve
  • Zero-calorie nonstick cooking spray


  1. Heat oven to 450°F.
  2. Combine paprika, cumin, and 1⁄2 tsp pepper in a small bowl.
  3. Place Brussels sprouts and onion on a baking sheet and spray with zero-calorie nonstick cooking spray. Sprinkle with 1/3 of spice rub and 1⁄2 tsp salt. Roast for 10 minutes.
  4. On another baking sheet, spray mushrooms, asparagus, and green beans with1zero-calorie nonstick cooking spray. Toss with /3 or spice rub and 1⁄4 tsp salt. Push to one side of the pan. On the other side, arrange chicken pieces and sprinkle with remaining rub and 1⁄4 tsp salt.
  5. Roast both pans until chicken is cooked and vegetables are tender, about 25-35 minutes.
  6. Transfer vegetables and chicken from pan to platter after they are cooked.
  7. Sprinkle with chopped parsley and squeeze of lemon just before serving.


Stephanie Bray

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