Sheet Pan Buffalo Chicken and Veggies

This Sheet Pan Buffalo Chicken and Veggies dinner is a quick, no-fuss weekday dinner for all of you buffalo fans out there!

Sheet Pan Buffalo Chicken and Veggies

I am so excited to be back today partnering with Quitter’s Circle, a collaboration between the American Lung Association and Pfizer, to bring you this hearty meal!

As I mentioned last week, although I’ve never personally been a smoker, members of my family still smoke, and I feel truly passionate about helping each and every one of you on whatever journey you may be on! Whether it’s trying to eat healthier, changing your diet for health reasons, quitting smoking cigarettes, or knowing somebody you’d like to help, I am here to help you on your journey and hopefully make your life easier!

Quitter’s Circle is a fabulous resource that provides motivational tips and a variety of information ranging from how much money you can save from quitting smoking, to articles on why you need a quit smoking support squad, and I am so excited to bring you even more ways to be confident, feel great and glow from within! And that’s just what this meal can do!

If you love all things buffalo like I do, you will absolutely fall in love with this meal! Tender chicken drumsticks paired with roasted buffalo cauliflower, roasted carrots, and green peppers all made in one sheet pan!

Sheet Pan Buffalo Chicken and Veggies

Who needs a crazy dinner prep and then the clean up after a workday? Not us! Minimal clean up is just the best, and that’s just one of the reasons you’ll love this meal. Plus, it makes for great leftovers!

Sheet Pan Buffalo Chicken and Veggies

 

Sheet Pan Buffalo Chicken and Veggies

Sheet Pan Buffalo Chicken and Veggies

Preparation 8 minutes 2017-08-26T00:08:00+00:00 Cook Time 60 minutes 2017-08-26T01:00:00+00:00 Serves 4     adjust servings

Ingredients

Instructions

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. In a small bowl toss peppers and carrots with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  3. Pat chicken dry and season with salt and pepper.
  4. In a large bowl add cauliflower and chicken. Add remaining olive oil, salt, pepper, and garlic granules. Toss with hot sauce, sriracha, and butter mixture until well combined.
  5. Place carrots, peppers, cauliflower and chicken in a single layer on a parchment-lined baking sheet. Bake for 45 minutes until the chicken is cooked through. Remove chicken if the veggies aren’t fully tender, and let veggies cook for an additional 20 minutes.

This is a sponsored post written on behalf of Quitter’s Circle, a collaboration between the American Lung Association and Pfizer. All thoughts and opinions presented in this post are purely my own.

Herb Butter Salmon with Blistered Tomatoes and Green Beans

This easy sheet pan dinner is packed with flavors straight from the farm or the garden! Use up that fresh basil, parsley, cherry tomatoes, and green beans in this Herb Butter Salmon with Blistered Tomatoes and Green Beans dish! It comes together in under 20 minutes and will be a hit with the entire family! 

Herb Butter Salmon with Charred Tomatoes and Green Beans

Week 6 of the CSA summer series with Fed and Fit and PaleOMG is already here. Where is summer going? We’re getting married in like 10 days. It’s about to be single digits. WHAT! That also means there are still 3 recipes left from each of us for the remaining week of August! You guys, there’s just so many amazing recipes to use as a resource for your CSA cooking!

Check out the recipes for Week 1Week 2,  Week 3, Week 4, Week 5!

Herb Butter Salmon with Charred Tomatoes and Green Beans

Herb Butter Salmon with Charred Tomatoes and Green Beans

Ingredients

For the Herb Butter

Instructions

  • Preheat oven to broil high.
  • In a bowl toss tomatoes and string beans with oil or butter. Add salt and pepper.
  • Place on a baking sheet and broil for 5 minutes.
  • While broiling, combine butter ingredients in a blender and blend until combined.
  • Brush onto salmon and add the salmon to the baking sheet.
  • Broil for 7 to 9 minutes (longer for thicker salmon), until veggies are blistered and salmon is cooked through. Taste and add additional salt and pepper as desired.
  • Herb Butter Salmon with Charred Tomatoes and Green Beans 

    Herb Butter Salmon with Charred Tomatoes and Green Beans


    Cassy made you Enchilada Verde Turkey Meatballs

    This simple batch cook-friendly dinner is packed with flavor and an abundance of healthy Summer vegetables! Take advantage of this Summer’s tomatillos, jalapenos, cilantro, onions, garlic, and poblano peppers. The salsa verde is a breeze to whip up and these meatballs are delicious over polished white or cauliflower rice!

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    Juli made you Curry Roasted Cauliflower and Fennel

    This quick side dish of cauliflower and fennel is amplified with savory spices and pops of color jumping off your plate!

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    Happy cooking! 

    Sheet Pan Chicken and Veggie Dinner

    This Sheet Pan Chicken and Veggie Dinner is easy, flavorful, and delicious. What beats that?

    Sheet Pan Chicken and Veggie Dinner

    I am LOVING one-pan, sheet-pan or any meal that is essentially mess-free!

    Toss the ingredients in a bowl, line on a baking sheet, bake, and devour! What you’re left with is an easy meal that requires minimal cleanup. Plus, it’s totally customizable to the veggies you have on hand!

    Sheet Pan Chicken and Veggie Dinner

     

    Sheet Pan Chicken and Veggie Dinner

     

    Sheet Pan Chicken and Veggie Dinner

     

    Sheet Pan Chicken and Veggie Dinner

    Learn more about living gluten free! Visit http://udisglutenfree.com/community

    This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

    Sheet Pan Chicken and Veggie Dinner

    Preparation 10 min 2017-08-26T00:10:00+00:00 Cook Time 30 min 2017-08-26T00:30:00+00:00 Serves 4     adjust servings

    Ingredients

    • 6 rainbow carrots, sliced in half
    • 1 bunch asparagus, Sliced into bite-sized pieces
    • 1 sweet potato, chopped into bite-sized pieces
    • 5 purple potatoes, sliced in half or quartered
    • 1/2 lb. brussels sprouts, sliced in half or quartered
    • 1 red onion, sliced thinly
    • 4 garlic cloves, crushed
    • 1 lb. boneless or bone-in chicken breast
    • 4-6 tablespoons avocado oil or extra-virgin olive oil

    Spice Mix

    • 1 teaspoon cumin
    • 1 teaspoon garlic granules
    • 1 teaspoon onion granules
    • 1 1/2 teaspoon paprika
    • 1 teaspoon fresh thyme
    • 1/4 teaspoon ground ginger
    • Pinch cayenne pepper
    • 4 thyme sprigs
    • 1 teaspoon salt (more to taste)
    • 1 teaspoon pepper (more to taste)

    Instructions

    • Preheat oven to 400°F
    • In a bowl combine all chopped veggies and garlic
    • Add in whole chicken breasts or halved chicken breasts
    • Pour oil and spices over veggie and chicken mixture and coat evenly
    • Add thyme sprigs to the mixture
    • Place on a lined baking sheet and bake for 25-30 minutes until chicken is fully cooked through
    • Add additional salt and pepper as desired

    Recipe Notes

    • Adjust oil based on how much veggies you have. You want the veggie chicken mixture well coated.
    • Use any other veggies you have on hand!
    • To keep chicken as juicy as possible, bake chicken breasts whole, then cut up (as seen in the image)
    • The chicken might be done before the vegetables, if this is the case, remove the chicken with tongs and bake until vegetables are tender.