30 Minute Sheet Pan Chicken with Veggies {Paleo, Whole30}

Ingredients

For the sweet/savory sauce

1/3 cup pitted dates softened in hot water* and drained OR 1.5 Tbsp pure maple syrup for a non-Whole30 version
2 tbsp water omit if using maple syrup
1/3 cup coconut aminos
2 tbsp brown mustard
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp black pepper

On the Sheet Pan**:

1.5 lbs boneless skinless chicken thighs
1 large Japanese sweet potato or an orange one if you prefer scrubbed or peeled, chopped into 1/2 inch pieces
1 med red bell pepper cut into 1 inch pieces
1 med red onion cut into quarters
1 broccoli crown cut into florets (about 3 cups florets)
2 tbsp + 1/2 Tbsp avocado oil or light flavored olive oil for roasting veggies divided
1/2 tsp salt divided, plus a sprinkle for chicken
Black pepper to taste

Instructions

Preheat your oven to 450 degrees and begin by making the sauce***
In a food processor or high speed blender, add the softened dates and 2 Tbsp water and process/blend to a paste. Add the remaining sauce ingredients until combined.
Coat chicken on both sides with the sauce and arrange on parchment or foil lined large baking sheet
Toss potatoes with 1/2 tbsp olive oil or other cooking fat and sprinkle with 1/4 tsp salt, black pepper to taste. Arrange in single layer on baking sheet apart from chicken
Roast the chicken and potatoes in the preheated for 10 mins, meanwhile toss the remaining veggies with 2 tbsp cooking fat and sprinkle with remaining 1/4 tsp salt and pepper to taste
After 10 minutes, arrange these veggies on baking sheet around chicken and potatoes (they'll cook down quickly) and return to oven (near bottom) to roast 10-15 more minutes, turning chicken once to evenly cook and gently stirring the veggies and potatoes.
Put under the broiler for last 2-5 minutes or so to brown chicken and veggies to your preference. Serve and enjoy! Refrigerate leftovers in a sealed container for up to 4 days

Recipe Notes

*You can put dates in a microwave safe dish covered with water and microwave for 1 minute to do this quickly!
**Prep and chop veggies ahead of time for a 30 minute meal
***The sauce can also be made ahead of time and stored covered in the refrigerator until ready to use.

Nutrition

Calories: 300.68kcal

Carbohydrates: 24.05g

Protein: 26.59g

Fat: 11.41g

Saturated Fat: 1.87g

Cholesterol: 107.73mg

Sodium: 643.94mg

Potassium: 823.57mg

Fiber: 5.01g

Sugar: 9.93g

Vitamin A: 4406.57IU

Vitamin C: 117.85mg

Calcium: 83.53mg

Iron: 2.31mg