Sheet Pan Chicken Thighs with Veggies

Sheet Pan Chicken Thighs with Veggies

A simple and hearty dish featuring marinated chicken thighs roasted alongside colorful sheet pan veggies, perfectly suited for gluten-free and dairy-free diets. This low-FODMAP meal is packed with protein and fiber, making it a satisfying weeknight dinner option. The recipe is customizable with your choice of vegetables, allowing you to create a meal that suits your taste.

Overview

Prep Time

15 min

Cook Time

40 min

Total Time

55 min

Yield

4 servings

Serving Size

1 plate (500 grams)

Steps

 
0 of 5

Nutrition Facts

Calories per Serving

450

Total Fat

25g

Saturated Fat

6g

Trans Fat

0g

Monounsaturated Fat

14g

Polyunsaturated Fat

5g

Cholesterol

125mg

Sodium

600mg

Total Carbohydrates

20g

Dietary Fiber

5g

Soluble Fiber

1g

Insoluble Fiber

4g

Total Sugars

6g

Added Sugars

0g

Sugar Alcohols

0g

Protein

35g

Calcium

50mg

Iron

2.5mg

Potassium

800mg

Vitamin A

700mg

Vitamin C

60mg

Phosphorus

250mg

This recipe was crafted to avoid the following ingredients:
Pineapple
Wheat
soybean
beef
blueberry
broccoli
buckwheat
capsaicin
cashew
chard
collagen
corn
crab
date
mustard
potassium nitrate
quinoa
rosemary
strawberry
tyramine
whey