Sheet Pan Barbecue Chicken and Vegetables

By rossboys

Ingredients

• 1 lb. skinless chicken cutlets
• 1/2 C olive oil, plus more for drizzling
• Salt and pepper, for seasoning
• 1 red bell pepper, cut into 2-inch pieces
• 1 red onion, cut into 2-inch pieces
• 1 zucchini, cut into 1-inch rounds
• 3 C broccoli florets
• 4 T reduced-sugar barbecue sauce, divided, plus more for serving
• Cooked brown rice, cauliflower rice or quinoa, for serving

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 425 deg. Line an 18x26-inch sheet pan with foil. Place chicken cutlets on pan, drizzle with olive oil and season with salt and pepper. Toss bell pepper and onion with 4 T olive oil, salt and pepper; coat well. Transfer to sheet pan and bake for 10 minutes.

While vegetables and chicken bake, toss zucchini and broccoli with 4 T olive oil, salt and pepper; coat well.

Remove pan from oven; turn oven to broil. Mix zucchini and broccoli with chicken and vegetables. Return to oven and broil for 10 minutes. Remove pan from oven once more. Coat chicken cutlets with barbecue sauce (about 1 T per cutlet) and return to oven for 3-5 minutes until chicken is cooked through.

To serve, plate vegetables and chicken over bed of brown rice, cauliflower rice or quinoa.