Know why I call this recipe skinny girl sheet pan creole chicken? Are you just dying to know why? Well, it’s because I’m thinking, ‘Girrrrrl! If you wanna get skinny and still be able to eat more and more of something, then you’d better be making this recipe!’ It’s hitting on everything that’s groovy and happy for people. Gluten free. Low carb. Low glycemic. Easy to make. No cooking skills required. Little mess and clean up. Pretty darn quick and in your tummy in a flash. Yeah, this is skinny girl sheet pan creole chicken.
And, add to these above mentioned plusses. I’m throwing in three, not just one, not two, but three, surprise ingredients that will make you think, wowzeeee, I never thought of adding this to the recipe! Yes, my bohemian boho food flair just reached an apex with this recipe!
One more thing, you don’t have to be female to do this recipe. This could just as easily be ‘healthy skinny boy’ sheet pan creole chicken. Regardless of who you are, you are gonna add this to your ‘dang, I love this food’ recipe ideas!
PS: I’m creating more of the ‘Skinny Girl’ series of recipes. Skinny isn’t taken ‘literally’ by any means. It’s more of eating healthy. Taking food and creating recipes that can be eaten, sometimes with seconds is you want, and not feel guilty nor pack on unnecessary calories. They’re basically the good stuff for you, low glycemic, nutritious, low carbs and more!
Here’s another Skinny Girl recipe! Skinny Girl Sheet Pan Creole Chicken
- Preheat oven to 400
- 1 Tbl.Tony Cachere’s Originial Creole seasoning, or similar creole seasoning mixture
- 1 Tbl.Kirkland Organic No-Salt Seasoning, or similar spice/herb mixture
- 1 Tbl.Bragg Premium Nutritional Yeast Seasoning
- 3 lbs. chicken tenders, boneless skinless
- ¾ cup olive oil, divided
- 6-8 whole carrots
- 3 cups sweet and baby yukon potatoes, cubed and sliced in halves
- 1 red bell pepper, quartered
- 1 sweet onion, quartered
- ¾ cups olives, pitted, black and green
- ¾ cup walnuts, whole and halves
- 2 (4 oz.) Dole Sunshine pineapple peach and mango fruit cups, drained
- 1 lemon, cut into wedges
- ½ cup flat parsley, roughly chopped
- In a small bowl, combine the seasonings. Set aside.
- Put the chicken tenders in a large mixing bowl. Drizzle on one-fourth of the olive oil. Sprinkle on half of the seasoning mixture. Toss and blend. Place the tenders on a parchment paper covered sheet pan. Set aside.
- In another large mixing bowl, combine the carrots, potatoes, pepper, onion, olives and walnuts. Drizzle on one-fourth cup olive oil and the remaining seasoning mixture. Toss and blend. Place on a second parchment paper covered sheet pan.
- Place both sheet pans in a preheated 400 oven for about 32 to 35 minutes. When done, remove and cover loosely with foil to let the meat and veggies rest about 7-8 minutes.
- Plate and serve with an additional drizzle of olive oil, lemon wedge and parsley garnish.
Perfect for next day leftovers!
Leftovers are fabulous chopped up and stuffed into a pita pocket or a soft tortilla wrap. Use your favorite sauce with it!
Choose the type of fruit cup you might want to add to this recipe. There are several different varieties from Dole Sunshine.