Lemon-Rosemary Chicken, Sweet Potato, and Cauliflower Sheet-Pan Dinner

Adapted from Lemon and Rosemary Marinade Recipe for Chicken and Sheet-Pan Chicken & Brussels Sprouts

Ingredients
Marinade
4 T. lemon juice
2.5 T. extra-virgin olive oil
2 cloves garlic, minced
1/2 T. fresh rosemary, minced
1 t. salt
1/4 t. chipotle powder
fresh cracked black pepper
1/4 t. ground mustard
1-1.5 lbs. chicken tenders
2 med. orange or red sweet potatoes, ~1 lb., cut in 1/2" cubes
1/2 sweet onion, roughly chopped
1 large head cauliflower, cut in 3/4" cubes
2 T. extra-virgin olive oil
1 t. salt
fresh cracked black pepper

Directions
Mix the marinade ingredients with an immersion blender and marinate the chicken while chopping the vegetables.  Preheat the oven to 425˚F.  Chop the vegetables and toss with the remaining ingredients.  Spread on one or two sheet pans (depending on the size of your sheet pans), and roast for 10 minutes.  Distribute the chicken on the pan (s), and put in the oven for another 10 minutes, until chicken is cooked through.

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 314
% Daily Value *
Total Fat 8 g	13 %
Saturated Fat 1 g	4 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 11 mg	4 %
Sodium 338 mg	14 %
Potassium 73 mg	2 %
Total Carbohydrate 35 g	12 %
Dietary Fiber 7 g	29 %
Sugars 13 g
Protein 29 g	57 %
Vitamin A	119 %
Vitamin C	162 %
Calcium	10 %
Iron	11 %