Ingredients

2 lbs boneless, skinless chicken breasts
NOLA Pepper
8 new potatoes, quartered
2 sweet potatoes, peeled and diced
Sunny Herb Blend
Salt & Ground Black Pepper
1 can chickpeas, drained
1 onion, thinly sliced
Jalapeno Extra Virgin Olive Oil

We’d be hard pressed to call this one a recipe. Think of it more of a template, a template of endless possibilities. Grab a protein–or not! This concept is definitely-vegetarian and vegan-ready. Add in root vegetables like potatoes, carrots or pumpkin. Toss in pantry staples like legumes, chickpeas or artichoke hearts. Add onion, garlic and spices like our NOLA Pepper and Sunny Herb Blend. Drizzle with a flavorful oil like our Jalapeño Extra Virgin Olive Oil. Pop in the oven. In less than 45 minutes, dinner is served.

Instructions

1.Preheat the oven to 375°F.
2.Line a sheet pan with foil. Scatter the chickpeas on the pan.
3.Season the chicken thighs with NOLA Pepper. Place on the sheet pan.
4.Arrange the new potatoes, sweet potatoes, and sliced onions around the chicken thighs. Sprinkle the new potatoes and sweet potatoes with Sunny Herb Blend.
5.Season with salt and ground black pepper. Drizzle contents of sheet pan with Jalapeño Extra Virgin Olive Oil.
6.Cover with foil and bake for 30 minutes. Remove the foil and cook for an additional 10 minutes.

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