This dinner has infinite variations, but one thing is the same each time: it is simple, fast, nutritious, tasty…and clean-up is a snap.
This version by Chez Glenn* has chicken, baby potatoes, broccoli and carrots.
Cut baby potatoes, broccoli and carrots into bite-sized pieces, lightly coat with EVOO. Arrange on a sturdy baking pan, sprinkle with salt and pepper. Coat boneless skinless chicken thighs with favorite glaze such as soy sauce, EVOO and mustard, fold over and place on top of potatoes, using extra salt if needed.
Bake uncovered at 450 F for 30 minutes – potatoes will be soft, broccoli slightly charred, and chicken well cooked on the outside but still moist. Eat while hot, and save leftovers for lunch the next day.
For lots of other sheet pan ideas with a similar theme, you can scroll through food posts on MenopauseMenu’s Facebook page – enjoy!
* Chez Glenn is not a chef…he’s my retired husband!