ROASTED SHEET PAN CHICKEN AND VEGETABLES - to try

 

Sheet pan oven roasted chicken and vegetables make an easy, healthy dinner in just 35 minutes! These roasted boneless chicken thighs and vegetables in the oven are delicious, flavorful, and super simple.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 servings

CHICKEN:

• 2 lb Boneless skinless chicken thighs (8 medium)
• 2 Tbsp Avocado Oil
• 1 tsp Italian Seasoning
• 1 tsp Paprika
• 1/2 tsp Garlic Powder
• 3/4 tsp Himalayan Salt
• 1/4 tsp Black Pepper

VEGETABLES:

• 1 large Bell Pepper (cut into thin strips; I used 1/2 red and 1/2 yellow)
• 4 oz Broccoli (cut into florets)
• 4 oz Cauliflower (cut into florets)
• 8 oz Zucchini (sliced, 1/4 inch thick)
• 1/4 medium Red Onion (cut into 1-inch pieces, layers separated)
• 1/4 cup Avocado Oil, divided
• 1 tsp Italian Seasoning
• 1/2 tsp Paprika
• 1/2 tsp Garlic Powder
• 3/4 tsp Himalayan Salt
• 1/4 tsp Black Pepper

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Line an extra large baking sheet with foil, then parchment paper.

2. Arrange chicken thighs in a single layer on the baking sheet. Brush with oil and sprinkle with Italian seasoning, paprika, garlic powder, salt and pepper to season on both sides.

3. In a large bowl, combine the vegetables with the remaining 1/4 cup oil and remaining seasonings. Toss to coat.

4. Arrange vegetables in a single layer around, but not on top of, the chicken.

5. Roast for 15 minutes. Toss the vegetables so that different sides are touching the pan, then roast for 10-15 more minutes, until vegetables are soft and golden brown, and chicken is cooked through.

RECIPE NOTES

Serving size: 2 roasted boneless chicken thighs + 1 cup vegetables

NUTRITION INFORMATION PER SERVING

Calories: 503 | Fat: 30.5g | Total Carbs: 10.4g | Net Carbs: 6.7g | Fiber: 3.7g | Sugar: 4.8g | Protein: 46.7g

https://www.wholesomeyum.com/roasted-chicken-and-vegetables/#jumptorecipe

Oven-Baked Zucchini Chips Recipes - to try

 

Oven-Baked Zucchini Chips

Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!

4.84 from 31 votes

Prep Time:10 mins

Cook Time:2 hrs

Total Time:2 hrs 10 mins

Servings: 50 chips

By: Julie Chiou

• ▢1 large zucchini
• ▢2 Tbsp avocado oil
• ▢Himalayan salt

• ▢
  Preheat oven to 225 degrees F.  Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
• ▢
  Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
• ▢
  Place zucchini slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
• ▢
  Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
• ▢
  Using a pastry brush, brush each zucchini slice with avocado oil.
• ▢
  Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
• ▢
  Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
• ▢
  Let cool before removing and serving.
• ▢
  Keep in an airtight container for no more than 3 days.

NUTRITION FACTS

Serving: 10 CHIPS | Calories: 54 KCAL | Carbohydrates: 1 G | Fat: 5 G | Sugar: 1 G

https://www.tablefortwoblog.com/zucchini-chips/

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COOL RANCH & VINEGAR KETO ZUCCHINI CHIPS

yield: 3 SERVINGS

prep time: 20 MINUTES

cook time: 4 HOURS

total time: 4 HOURS 20 MINUTES

Savory, easy, irresistible, and low-carb cool ranch and vinegar keto zucchini chips!

INGREDIENTS

• 3 small/medium size zucchini (6 to 8 inches)
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried dill
• 1 teaspoon dried parsley
• 1 teaspoon minced onion flakes
• 1 teaspoon onion powder

DIRECTIONS

1

Preheat oven to 200 degrees. Line baking sheets with parchment paper. You'll likely need two to three large baking sheets.

2

Slice zucchini very thin, about 1/8 inch. You can use a knife or a mandolin slicer works great.

3

In a large bowl, mix together apple cider vinegar, olive oil, garlic powder, salt, pepper, dill, parsley, onion flakes, and onion powder.

4

Add the sliced zucchini to the oil, vinegar, and seasoning mixture. Toss well to fully coat the zucchini slices.

5

Place zucchini slices in a single layer on baking sheets lined with parchment paper.

6

Bake for 4 to 5 hours, depending on your oven. Check the zucchini chips every hour or so, and flip them over after two hours. The chips are done when golden brown and crispy.

7

The zucchini chips are best enjoyed fresh!

NUTRITION INFORMATION

Yield: 60 chips, Serving Size: 20 chips
Amount Per Serving: 87 Calories | 7.1g Fat | 5g Total Carbs | 1.2g Fiber | 1.7g Sugar | 1.4g Protein | 3.7g Net Carbs

https://hip2keto.com/recipes/keto-zucchini-chips/?fbclid=IwAR2wdZwmL0WUVLVCrdvpiMSBSK_z8bOm60jYqpEChhnANDKgqDK7Yu_FNfE

Garlic Mashed Cauliflower (dairy-free) - to try

 

Garlic Mashed Cauliflower

Move over mashed potatoes — there's a new side in town! Try our 6-ingredient, 30-minute whipped cauliflower that's creamy, comforting, salty, garlicky, buttery, and SO easy to make! The perfect plant-based, gluten-free side!

AuthorMinimalist Baker

5 from 15 votes

PREP TIME10 minutes

COOK TIME20 minutes

TOTAL TIME30 minutes

Servings (3/4-cup servings)

CourseSide

CuisineGluten-Free, Vegan

Freezer Friendly1 month

Does it keep?3-4 Days

Ingredients

CAULIFLOWER

• 1 head cauliflower
• 4 Tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp sea salt or to taste
• 2 - 4 Tbsp unsweetened plant milk, if needed

FOR GARNISH optional

• Fresh chives
• Nutritional yeast

Instructions

• Cut cauliflower into even florets and steam for 15-20 minutes until very tender. Remove from heat and set aside uncovered to cool slightly.
• Meanwhile, sauté garlic in olive oil in a small skillet over medium-low heat for 2-3 minutes or until just slightly browned (be careful not to burn). Set aside.
• Transfer cauliflower to a Vitamix or food processor (or use an immersion blender to purée cauliflower in a pot or saucepan) and process until puréed.  Then add garlic oil and sea salt, and process until well combined.
• Adjust flavor as needed, adding more sea salt to taste, garlic for intense garlic flavor,  or plant milk to help the cauliflower purée. Note: You could even blend in a little nutritional yeast to add cheesy flavor.
• Garnish with chives and nutritional yeast (optional), and another sprinkle of sea salt.  Serve hot. Store leftovers covered in the refrigerator up to 3-4 days, or 1 month in the freezer. Reheat in the microwave or on the stovetop in a saucepan until hot.

https://minimalistbaker.com/vegan-garlic-mashed-cauliflower/