Smoky Paprika Chicken with Roasted Zucchini and Bell Peppers

Succulent roasted chicken thighs seasoned with smoked paprika and oregano, baked alongside charred zucchini and sweet peppers.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.50/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Paleo
• Low-Sugar
• Low-Carb
• High-Protein
• Low-Saturated-Fat
• Low-Calorie

Tags

• sheet pan
• roast
• healthy
• smoky
• kid-friendly

Ingredients

• 3 pound chicken thighs (boneless, skinless)
• 2 tablespoon olive oil (extra virgin)
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 3 zucchinis (medium, sliced into half-moons)
• 2 red bell peppers (large, seeded and sliced)
• 1 lime (cut into wedges)

Instructions

1. Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. In a small bowl, mix together the smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, and black pepper.
3. Place the sliced zucchini and red bell peppers onto one side of the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with 1/3 of the spice seasoning blend.
4. Place the chicken thighs on the other side of the baking sheet. Rub the chicken with the remaining 1 tablespoon of olive oil and coat evenly on all sides with the remaining spice blend.
5. Roast in the oven for 22 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly browned edges. Serve warm with fresh lime wedges.

Notes

Use a large baking sheet so the chicken and vegetables roast rather than steam.

Nutrition (per serving)

• Calories: 353
• Protein: 46.6 g
• Carbohydrates: 8 g
• Fat: 16.9 g
• Fiber: 2.9 g
• Sodium: 790 mg
• Saturated Fat: 3.7 g
• Sugar: 5.2 g
• Cholesterol: 192 mg