Quick And Easy Sheet Pan Cheesy Chicken With Roasted Vegetables

10 chicken thighs
1 yellow pepper sliced
1 green pepper sliced
1.5 cups (350 ml) of chopped cabbage
2 large carrots sliced and halved
1 tablespoon (15 ml ) each of garlic and onion powder
2 tablespoons (30ml) of oregano
2 tablespoons (30ml) of basil
sweet paprika for color
2 tablespoons of lemon juice (30 ml)
25 to 30 green beans quartered
About a half cup of marinara (115 ml)
1 and 1/2 cup (350 ml) of cheese grated - I used cheddar and Monterey Jack

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Chop the vegetables as indicated. Mix the meat with the oil and the seasonings. Omit the smoked paprika mentioned in the video and substitute with the sweet paprika and basil instead.

Arrange the vegetables on a sheet pan and add some oil to coat. Place the chicken nestled into the vegetables. Bake in a 350 ºF (180 ℃) for 30 to 35 minutes.

Remove from the oven and place about 1 tablespoon (15 ml) of marinara sauce over the chicken only. Top with shredded cheese. Bake at 450 (220 C) to melt the cheese well.

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