Easy whole30 chicken and roasted veggie sheet pan dinner. Incredibly easy to make and loads of fresh garlic herb flavor! Can be made ahead, frozen, and served as leftovers!

• 14 oz brussel sprouts sliced into quarters
• 2 medium sweet potatoes chopped into cubes
• 1 red bell pepper chopped into cubes
• 1/2 red onion chopped into cubes
• 6 cloves garlic minced
• 1/4 cup olive oil
• 1 teaspoon sea salt
• fresh cracked pepper to taste
• 1 1/2 cups cooked chicken breast cut into cubes, shredded, or sliced.

• 14 oz brussel sprouts sliced into quarters
• 2 medium sweet potatoes chopped into cubes
• 1 red bell pepper chopped into cubes
• 1/2 red onion chopped into cubes
• 6 cloves garlic minced
• 1/4 cup olive oil
• 1 teaspoon sea salt
• fresh cracked pepper to taste
• 1 1/2 cups cooked chicken breast cut into cubes, shredded, or sliced.

1. Preheat oven to 400F.
2. Toss all the ingredients together (except the cooked chicken breast) on a sheet pan with olive oil.
3. Cook for 50 minutes on 400F. Toss and turn the veggies on occasion to prevent burning and ensure even cooking throughout.
4. Once the veggies are cooked, add precooked chicken breast to the dish; either chicken strips, shredded, or cubed.
5. Sprinkle with fresh thyme and serve, freeze, or store in the fridge.