October 1, 2023

If you haven’t tried making a sheet pan dinner, now is the time. It’s easy, so much less cleanup, and topped with Herb and Spice CBD, from the good folks at Laurie and MaryJane, it will become a favorite. Change the ingredients as the seasons change, take advantage of what’s local and seasonal. Good for you, and good for the planet. The CBD is from East Fork Cultivars, great product and the best people. I find that CBD, taken daily, helps me with aches and pains and definitely keeps my anxiety mostly at bay. To check out the CBD spice blends, go to LaurieandMaryjane.com. You won’t be sorry!

Serves 4

2 medium chicken breasts, pounded thin
2 teaspoons Herb and Spice Dry Rub, or your favorite spice blend
2 teaspoons minced garlic
2 tablespoons olive oil, plus 2 teaspoons
2 teaspoons lime juice
2 cups sweet potatoes, peeled and diced
1 cup, Brussels Sprouts, halved
Salt and pepper
1/2 cup corn
3 cups brown rice, or rice of your choice
2 tablespoons toasted pumpkin seeds

1. Heat oven to 425. Line a baking sheet with parchment.

2. In a medium bowl, combine the chicken breasts with the dry rub, garlic, 2 tablespoons olive oil, and lime juice. Allow to rest for a minimum of 15 minutes.

3. Place the sweet potatoes and Brussels sprouts on a lightly oiled sheet pan. Toss them with the remaining olive oil and sprinkle with salt and pepper. Bake for 15 minutes. Remove the pan, but not the vegetables, and add the chicken and corn. Bake for 12-14 minutes, until chicken juices run clear. Cut the chicken in bite size pieces.

4. Divide the rice between four bowls. Toss all the sheet pan ingredients together. Place the mixture on top of the rice, and sprinkle each bowl with a teaspoon of the dry rub. Enjoy!

Recipe courtesy of Laurie Wolf