Sheet-Pan Cumin Chicken with Zucchini and Mushrooms

One plate is the amount the calories and protein above are for.

• 7 oz boneless chicken thigh
• 1 cup cooked zucchini (from 1.5 cups raw sliced)
• 1 cup cooked cremini mushroom (from 2 cups raw halved)
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1 clove garlic, minced
• 1/4 lime, cut in wedges
• 2 tablespoons chopped cilantro
• 1/4 teaspoon salt

• 14 oz boneless chicken thigh
• 2 cups cooked zucchini (from 3 cups raw sliced)
• 2 cups cooked cremini mushroom (from 4 cups raw halved)
• 2 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 2 clove garlic, minced
• 1/2 lime, cut in wedges
• 4 tablespoons chopped cilantro
• 1/2 teaspoon salt

• 28 oz boneless chicken thigh
• 4 cups cooked zucchini (from 6 cups raw sliced)
• 4 cups cooked cremini mushroom (from 8 cups raw halved)
• 4 tablespoon olive oil
• 2 teaspoon ground cumin
• 2 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 4 clove garlic, minced
• 1 lime, cut in wedges
• 8 tablespoons chopped cilantro
• 1 teaspoon salt

• 42 oz boneless chicken thigh
• 6 cups cooked zucchini (from 9 cups raw sliced)
• 6 cups cooked cremini mushroom (from 12 cups raw halved)
• 6 tablespoon olive oil
• 3 teaspoon ground cumin
• 3 teaspoon smoked paprika
• 1 1/2 teaspoon dried oregano
• 6 clove garlic, minced
• 1 1/2 lime, cut in wedges
• 12 tablespoons chopped cilantro
• 1 1/2 teaspoon salt

• 56 oz boneless chicken thigh
• 8 cups cooked zucchini (from 12 cups raw sliced)
• 8 cups cooked cremini mushroom (from 16 cups raw halved)
• 8 tablespoon olive oil
• 4 teaspoon ground cumin
• 4 teaspoon smoked paprika
• 2 teaspoon dried oregano
• 8 clove garlic, minced
• 2 lime, cut in wedges
• 16 tablespoons chopped cilantro
• 2 teaspoon salt

1. Heat the oven to 425°F.
2. Toss the chicken, zucchini and mushrooms with the oil, cumin, paprika, oregano, garlic and salt on a sheet pan.
3. Roast 22 to 25 minutes until the chicken reads 165°F and the vegetables are browned.

   165°FStart timer
4. Squeeze the lime over the pan.
5. Top with the cilantro.
6. To keep it: cool it within 2 hours, portion it into a shallow lidded container and keep the cilantro separate, refrigerate up to 4 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

   165°FStart timer

• Calories506
• Protein52g
• Carbs9g
• Fat28g
• Fiber3g
• Sodium808mg

• A Healthy Weight
• Steady Energy

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