Gluten Free Living – 2017
I love the ease of one-dish or one-pan dinners. This scrumptious Sheet Pan Roasted Chicken and Vegetables with Lemon Vinaigrette is one of those convenient (yet delicious) dinners that is sure to become a family favorite. It’s fairly easy to assemble, and except for peeling and chopping up the butternut squash, it’s not very labor intensive.
I prepared this entree with butternut squash, asparagus, cauliflower, bell peppers, onions, red potatoes and baby carrots. After layering the veggies and chicken on a parchment-lined cookie sheet, I drizzled the contents with a tasty lemon vinaigrette to add flavor. It was a complete meal in one–one of those fix it and forget it meals until it’s ready to pull out of the oven.
Some cooks like one-dish skillet meals. I actually prefer these one-pan roast/bake meals because I usually don’t have time (or desire) to be constantly watching ingredients on the stove. Fix it and forget it works so well for me! 🙂
We had some close friends over for dinner a few weeks ago. She used to be a weekly prayer partner for over 10 years. But then they moved to Plano and we moved south of Cedar Hill so we just weren’t close anymore. We still get together about once a month, but it’s an hour long drive for me now to see her. They recently decided to buy a house in Frisco (which is 15 minutes farther north). Since it is their first house to build (and we’ve built 3), I invited them over for dinner to talk about all the things you have to be on the watch for when building a new home.
I know too many people who didn’t stay on top of the builders and consequently things gone done wrong, or not done at all. As we sat out on our back porch in the blissful spring weather, we talked and laughed and caught up on what our kids and grandkids are doing. We enjoyed sitting in our wicker rockers after imbibing a hearty, filling and satisfying meal that hit the spot.
They are both on very strict diets for health reasons so I knew the entree would have to be gluten free and dairy free. Their doctors actually don’t even like them eating a lot of meat either, but they did enjoy the chicken. I made a very healthy Blueberry Romaine Salad but put the cheese on the side. I also served hummus with veggie dippers. All in all, it was a very healthy and delicious, low calorie, clean eating meal that we all loved.
If you’re looking for a delicious meal-in-one to serve your family or company, this Sheet Pan Roasted Chicken and Vegetables with Lemon Vinaigrette is sensational.
Sheet Pan Roasted Chicken and Vegetables with lemon Vinaigrette is one of those irresistible meals you’ll want to make often!
You get a healthy dose of veggies and lean meat for this meal.
The Lemon Vinaigrette really made this entree stand out.
Here’s what I did.
I used these ingredients.
Place parchment paper over top of a very large cookie sheet. Spray paper with olive oil cooking spray. Place chicken breasts in the center and spread the veggies around the chicken pieces.
I used these ingredients for the Lemon Vinaigrette.
Whisk ingredients to combine. While I didn’t use all of the lemon zest, I recommend it to make this dish pop even more.
Drizzle the Lemon Vinaigrette over top of the chicken and veggies in the sheet pan.
Bake at 400 degrees about 60-75 minutes until chicken and veggies are cooked through.
This recipe makes 4 generous dinner portions.
This is a terrific recipe for company or holiday dinners.
Sheet Pan Roasted Chicken and Vegetables with Lemon Vinaigrette is healthy, low calorie, gluten and dairy free and clean eating.
Here’s the recipe.
SHEET PAN ROASTED CHICKEN AND VEGETABLES WITH LEMON VINAIGRETTE
(My own concoction)
Sheet Pan Roasted Chicken and Vegetables with Lemon Vinaigrette is mouthwatering. If you like making easy dinner meals, this one is easy and delicious.
The lemon & olive oil vinaigrette makes this entree sumptuous.
Every forkful of Sheet Pan Roasted Chicken and Vegetables with Lemon Vinaigrette will tantalize your taste buds!