Trina’s Kitchen: Sheet Pan Chicken and Zucchini

Ingredients

• 3 tablespoons avocado oil

• 1 tablespoon chili powder

• 2 teaspoons ground cumin

• 1 teaspoon garlic powder

• ¾ teaspoon salt

• 4 boneless, skinless chicken thighs, trimmed and cut in half

• 2 medium zucchini, halved lengthwise and cut into 1-inch pieces

• 2 medium poblano peppers, seeded and cut into 1-inch pieces

• 1 medium yellow onion, cut into 1-inch pieces

• 1 lime, quartered (optional)

• Chopped cilantro for garnish (optional)

Directions

1. Preheat oven to 400°F.

2. Combine 3 tablespoons oil, 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon garlic powder and ¾ teaspoon salt in a large bowl. Add chicken thigh halves, chopped zucchini, chopped poblanos and chopped onion; stir to coat well. Spread the mixture evenly on a large rimmed baking sheet.

3. Roast on the middle rack (about 10 inches from the broiler) for 15 minutes, Leave the pan where it is and turn the broiler to High. Broil until the chicken is cooked through (an instant-read thermometer inserted in the thickest part registers 165°F), about 5 minutes more.

4. Serve with a squeeze of lime and a sprinkle of cilantro, if desired.