Sheet pan meals are great to make for dinner when you don't have a lot of time to cook a meal. You can use whatever veggies you have in your fridge that need to be used up! Leftovers can be stored in a glass container and served cold on top of salad greens for lunch the next day! Serve this easy sheet pan chicken dinner with steamed green beans or braised collard greens.
Ingredients
3 pounds
boneless chicken thighs
2 tablespoons
paprika
1½ teaspoons
ground coriander
1 teaspoons
sea salt
½ teaspoons
black pepper
1 teaspoons
lemon zest
2 tablespoons
lemon juice
4 tablespoons
extra virgin olive oil
1 small heads
cauliflower
chopped
1 small
red onions
chopped
1 large
fennel bulbs
cored and chopped
