Sheet Pan Cajun Chicken & Veggies

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Ingredients

  • olive oil

  • 6 ears of corn, shucked and cut into 4 pieces

  • 16 oz baby bell peppers, halved and seeded

  • 1 tsp fresh thyme

  • 4 tsp cajun seasoning

  • 1 tsp salt

  • black pepper, to taste

  • 6 boneless, skinless chicken breasts

  • 2 grated garlic cloves

  • hot sauce, for serving

Directions

  1. Preheat oven to 425 degrees. Place olive oil on baking sheets. Combine corn, bell peppers, thyme, 1 tsp each of cajun seasoning, salt, and pepper. Mix until well coated.

  2. Add chicken to the sheet pans and coat with same seasonings.

  3. Bake for 25 minutes, rotating the baking sheets halfway through. Or until chicken is cooked through and vegetables are tender. Transfer chicken to a platter.

  4. Add hot sauce to each tray of vegetables and toss until vegetables are glazed. Add to the platter with chicken.