AuthorJeanne PetrucciCategoryDifficultyBeginner

Yields1 Serving
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 1/4 cup olive oil
 3 tablespoons lemon juice
 1 teaspoon garlic powder
 1 teaspoon paprika
 1/2 teaspoon black pepper
 1/4 teaspoon salt
 1 teaspoon onion powder
 1/2 teaspoon dried oregano
 1/4 teaspoon dried thyme
 1/2 teaspoon cayenne pepper
 1/2 teaspoon red pepper flakes (optional)
 2 tablespoons garlic, minced
 1 lb. boneless skinless chicken breast (4 pieces)
 12 oz (1 1/2 cups) green beans, trimmed
 3 cups cauliflower (1 large head), cut into florets
 1 (12 oz.) jar roasted red peppers, drained and chopped

PREP:
1

Preheat oven to 450 degrees F.

2

Mince garlic. Trim green beans, Cut cauliflower into florets.

3

Drain roasted red peppers.

4

Line a large baking sheet with parchment paper.

5

Make Cajun blend: In a small bowl, combine garlic powder, paprika, pepper, salt, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes (if using).

MAKE:
6

In a small bowl, whisk together the olive oil, lemon juice, Cajun spice blend, and garlic. Set aside.

7

Evenly spread the green beans, cauliflower, and roasted red peppers on the baking sheet. Drizzle 2 tablespoons of marinade over the vegetables and toss until combined. Cook in the oven for 15 minutes.

8

Add chicken to the marinade and let marinate for 15 minutes.

9

Remove vegetables from the oven and nestle the pieces of chicken between the vegetables onto the pan. Bake for an additional 15-20 minutes until internal temperature of the chicken reaches 165 degrees F and vegetables are tender.

Ingredients

 1/4 cup olive oil
 3 tablespoons lemon juice
 1 teaspoon garlic powder
 1 teaspoon paprika
 1/2 teaspoon black pepper
 1/4 teaspoon salt
 1 teaspoon onion powder
 1/2 teaspoon dried oregano
 1/4 teaspoon dried thyme
 1/2 teaspoon cayenne pepper
 1/2 teaspoon red pepper flakes (optional)
 2 tablespoons garlic, minced
 1 lb. boneless skinless chicken breast (4 pieces)
 12 oz (1 1/2 cups) green beans, trimmed
 3 cups cauliflower (1 large head), cut into florets
 1 (12 oz.) jar roasted red peppers, drained and chopped

Directions

PREP:
1

Preheat oven to 450 degrees F.

2

Mince garlic. Trim green beans, Cut cauliflower into florets.

3

Drain roasted red peppers.

4

Line a large baking sheet with parchment paper.

5

Make Cajun blend: In a small bowl, combine garlic powder, paprika, pepper, salt, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes (if using).

MAKE:
6

In a small bowl, whisk together the olive oil, lemon juice, Cajun spice blend, and garlic. Set aside.

7

Evenly spread the green beans, cauliflower, and roasted red peppers on the baking sheet. Drizzle 2 tablespoons of marinade over the vegetables and toss until combined. Cook in the oven for 15 minutes.

8

Add chicken to the marinade and let marinate for 15 minutes.

9

Remove vegetables from the oven and nestle the pieces of chicken between the vegetables onto the pan. Bake for an additional 15-20 minutes until internal temperature of the chicken reaches 165 degrees F and vegetables are tender.

Sheet Pan Cajun Chicken with Vegetables