Introduction

This is Mama Miche and today in My Magic Kitchen: a delicious, quick, and easy sheet pan meal!

In the film, “As Good as It Gets“ Melvin Udall, played by Jack Nicholson, responds to Carol’s (Helen Hunt) assertion that we all have terrible stories. He says, “It’s not true. Some have great stories; pretty stories that take place at lakes with boats and friends and noodle salad. Just no one in this car. But, for a lot of people, that’s their story. Good times, noodle salad. What makes it so hard is not that you had it bad, but that you’re that pissed that so many others had it good.”

I can’t speak for anybody else, but I know that, although my life has been difficult more than it’s been easy and confusing more than it’s been logical, I don’t begrudge anybody else’s happiness. If anything, I want to know how they achieve it so that I can as well. Honestly, life is hard, for most of the earth’s inhabitants, so whenever possible, we need to make every effort to make things easy. 

Who knew that adulting meant figuring out what to eat every single day?!? If you’re a parent or caregiver responsible for meal planning and cooking for a family as well as working full-time, you know it’s not always easy to put a healthy meal on the table. Or is it? 

Well, sheet! Yes, sheeeeet. Sheet pans covered in foil for easy clean up and your choice of a protein and veggies to roast is the easy answer. So many different options and they’re all delicious and easy and healthy! All you need to add is olive or avocado oil and seasoning! You already know, our Twice Stolen Spice™ is what we use. You can serve it up as is or with a sauce, a side… even noodle salad. 

Let Mama Miche’s magic kitchen make your kitchen magic!

Tools

• Cutting Board or Food Prep Mat

• Lage Knife, 

• Mixing Bowl (or plastic zipper bag)

• Aluminum Foil (optional)

• Sheet Pan(s)

Ingredients

Makes 4 servings

• 4 Cups fresh vegetables*

• 1 8oz. Can Garbanzo Beans (Chickpeas)

• 4 large scallions

• 2 Large Chicken Breasts**

• 2 Tbsp Olive or Avacado Oil

• 2-3 Tbsp Twice Stolen Spice™

Directions

Prep Time: 10 minutes Cook Time: 30 Minutes.

Prep

Preheat oven to 450º

Cut vegetables into bite-size pieces. 

Trim ends off scallions and bias-cut into 2” slices.

Drain liquid from canned chickpeas.

Pat chicken breasts dry, trim excess fat,  and cut them into smaller pieces

Line sheet pan(s) with aluminum foil (optional)

Cooking

Place cut vegetables into a large mixing bowl or plastic zipper bag. Add 1 tbsp oil and  1-2 tbsp of Twice Stolen Spice™ and mix well until the vegetables are fully coated. Empty the coated vegetables onto the sheet pan and spread them evenly. (if you are doing 1 pan, make a space for the chicken)

Place cut chicken pieces into the bag or bowl. Add 1 tbsp oil and  1-2 tbsp of Twice Stolen Spice™ and mix well until the vegetables are fully coated. Add chicken to the vegetable pan or cook separately.

Place in the oven for 30 minutes, stirring halfway through. Cook times will vary depending on the protein used and the size of the pieces. 

Notes:

*You can use vegetables of any combination. I typically use broccoli, cauliflower, carrots, parsnips, green beans, zucchini, sweet potatoes, etc.

** You can use any protein, but I prefer a lean cut of boneless, skinless chicken or any type of fish if I am doing it all in one pan. If you go with beef, pork, or anything with a bone, I would recommend using a separate pan to avoid drowning your veggies in the fat that cooks off. Also, these proteins generally take longer to cook than vegetables.