Sheet pan veggies and chicken

2 chicken breast
Any assortment of veggies

• 1/2 cup olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Dried oregano
• 1/2 teaspoon Garlic powder

Heat oven to 425. Chop up chicken into cubes and place in oil mixture with seasonings. Chop up veggies and put on a sheet pan,  sprinkle with salt, garlic salt and smoked paprika. Cook for 10 minutes. After 10 minutes place chicken on sheet pan and cook for 15 minutes. 

One pot Chicken and Rice

• 1- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
• 1/4 cup extra virgin olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tsp minced garlic
• 1.5 cups rice, rinsed (I used jasmine)
• 3 cups chicken broth
• salt and pepper to taste
• 1/2 cup shredded or grated Parmesan cheese- optional
• 1/3 cup fresh chopped parsley- optional

INSTRUCTIONS

• In a 3 quart pot heat 1/4 cup of extra virgin olive oil over medium high heat.
• Place chicken thigh pieces into the heated oil. Add plenty of salt and pepper. Sauté for 5-7 minutes, or until cooked.
• Add diced onion and garlic to the chicken and sauté for another 3 minutes. Next add the carrots and celery to the chicken.
• Increase the heat to high and add chicken broth, then stir in the rinsed rice. Bring to a boil, then reduce heat to low. Stir again and then cover and let simmer for 15 to 20 minutes or until the rice is cooked, stirring occasionally.
• Stir in the parmesan cheese and fresh parsley if using. Add more salt, pepper or seasonings if desired.

Adapted from i heart naptime