Sheet Pan Chicken and Vegetables - The Olive Tap Recipes

Ingredients

• 2 Skinless-Boneless Chicken Breasts, cut to preferred size.
• 4 Carrots, sliced into rounds, ½ inch will result in firmer texture
• 4 stalks of celery, sliced ½ inch thick
• ½ cup sliced shallot (option sweet onion)
• 1 ½ cup cauliflower florets (option broccoli)
• Wedge of Cabbage, cut lengthwise, keep stalk end intact.
• 1/3 cup The Olive Tap’s Italiano, Koroneiki or Sorrento Lemon for an extra lemon kick
• 2 tsp soy sauce
• 1 Tbsp Italian Seasoning
• 1 tsp Smoked Sweet Spanish Paprika
• 1 tsp granulated garlic (or 1 Tbsp fresh minced)
• 1 tsp lemon zest
• Salt and Pepper to taste