SHEET PAN ROASTED CHICKEN AND WINTER VEGETABLES (SUNDAY)

1 pound small red, gold or purple potatoes

8 ounces baby carrots

8 ounces fresh green beans

8 ounces Brussels sprouts, halved

1 medium onion, cut into lengthwise slices

3 cloves garlic, sliced

4 tablespoons olive oil, divided

2 pounds boneless skinless chicken breasts

Juice and zest of 1 lemon 5 sprigs fresh thyme plus more for garnish

1 teaspoon coarse salt

1/2 teaspoon pepper

Preheat oven to 400 degrees. In a large bowl, combine potatoes, carrots, greens beans, Brussels sprouts, onion and garlic. Microwave on high for 8 minutes. Drain well. Drizzle with 3 tablespoons oil; toss to coat. Spread evenly onto a sheet pan lined with foil. Place in oven for 25 minutes; remove from oven. Place chicken on top of vegetables and drizzle with remaining oil. Sprinkle juice, zest, thyme, salt and pepper evenly over chicken and vegetables. Roast 20 to 25 minutes or until vegetables are tender and chicken reaches an internal temperature of 165 degrees. Let chicken rest 3 minutes before slicing.

To serve: Transfer chicken to cutting board and slice into servings. Place in center of a serving platter; place vegetables around chicken. Garnish with fresh thyme sprigs. Serves 8.

Per serving: 269 calories (percent calories from fat, 33), 27 grams protein, 18 grams carbohydrate, 4 grams fiber, 10 grams fat (1.7 grams saturated fat), 73 milligrams cholesterol, 402 milligrams sodium.