Sheet Pan Roasted Chicken & Veggies

2 cups Brussels Sprouts (halved or quartered)

1 cup Broccoli (cut into small florets)

1 Carrot (peeled, thinly sliced)

1 Yellow Onion (medium, cut into wedges)

8 ozs Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 tsp Italian Seasoning

½ tsp Garlic Powder

¼ tsp Sea Salt

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Leftovers - Refrigerate in an airtight container for up to three days. More Flavor - Add other dried herbs and spices. No Chicken Breast - Use chicken thighs or drumsticks instead.

Serve it With - Cauliflower rice, quinoa, brown rice, roasted potatoes, or mashed sweet potato.

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