Smoky Glazed Chicken and Veggie Bake

What's Inside

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Ingredients:

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

Directions:

Heat oven to 450°F.
Combine paprika, cumin, and 1⁄2 tsp pepper in a small bowl.
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.
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.
Roast both pans until chicken is cooked and vegetables are tender, about 25-35 minutes.
Transfer vegetables and chicken from pan to platter after they are cooked.
Sprinkle with chopped parsley and squeeze of lemon just before serving.

Stephanie Bray

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