Sheetpan Chicken and Veggies

Makes 4 servings | 2 thighs per serving

• 1 whole cabbage

• 8 large carrots

• 8 chicken thighs

• Avocado oil

• Smoked Paprika Pink Salt, Pepper, Garlic Powder

• 1/2 cup Coconut Aminos

Instructions:

Preheat the oven to 415F. Slice 1 whole cabbage into “steaks” and then halved. Place and layer on sheet pan on 1⁄3 of the total sheet pan. Drizzle with avocado oil and lightly brush it to cover then season with pink salt and pepper. Next, cut large carrots lengthwise into “fries”. Depending on how large the carrots are, they can be sliced lengthwise then halved. Place on next 1⁄3 (middle) of sheet pan. Drizzle with avocado oil, smoked paprika, and pink salt. Massage to fully cover and spread out on sheet pan. Lastly, arrange chicken thighs on last 1⁄3 sheet pan, brush liberally with coconut aminos and sprinkle each one with garlic powder. Place in oven for 20 minutes, brush chicken and veggies with any juices in, then back in for about 10-15 minutes or until chicken is cooked through. Dish up with a cabbage steak, carrot fries, and a chicken thigh.

Nutrition | 1 serving (recipe divided into 4) — calories: 496, protein: ~41g, carbs: 21g, fat: 21g, fiber: 7g