Skinny Girl Sheet Pan Creole Chicken

skinny girl sheet pan creole chicken

Ingredients

Preheat oven to 400
1 Tbl.Tony Cachere's Originial Creole seasoning, or similar creole seasoning mixture
1 Tbl.Kirkland Organic No-Salt Seasoning, or similar spice/herb mixture
1 Tbl.Bragg Premium Nutritional Yeast Seasoning
3 lbs. chicken tenders, boneless skinless
¾ cup olive oil, divided
VEGGIES
6-8 whole carrots
3 cups sweet and baby yukon potatoes, cubed and sliced in halves
1 red bell pepper, quartered
1 sweet onion, quartered
¾ cups olives, pitted, black and green
¾ cup walnuts, whole and halves
2 (4 oz.) Dole Sunshine pineapple peach and mango fruit cups, drained
1 lemon, cut into wedges
½ cup flat parsley, roughly chopped

Instructions

In a small bowl, combine the seasonings. Set aside.
Put the chicken tenders in a large mixing bowl. Drizzle on one-fourth of the olive oil. Sprinkle on half of the seasoning mixture. Toss and blend. Place the tenders on a parchment paper covered sheet pan. Set aside.
In another large mixing bowl, combine the carrots, potatoes, pepper, onion, olives and walnuts. Drizzle on one-fourth cup olive oil and the remaining seasoning mixture. Toss and blend. Place on a second parchment paper covered sheet pan.
Place both sheet pans in a preheated 400 oven for about 32 to 35 minutes. When done, remove and cover loosely with foil to let the meat and veggies rest about 7-8 minutes.
Plate and serve with an additional drizzle of olive oil, lemon wedge and parsley garnish.

Notes

Perfect for next day leftovers!

Leftovers are fabulous chopped up and stuffed into a pita pocket or a soft tortilla wrap. Use your favorite sauce with it!

Choose the type of fruit cup you might want to add to this recipe. There are several different varieties from Dole Sunshine.

Food & Drink Magazine