Sheet Pan Chicken with Roasted Veggies

• Oven Medley Veggie Kit
• 3 tbsp extra virgin olive oil, divided*
• Kosher salt and freshly ground pepper*
• 4 boneless chicken cutlets
• 1 c B. Bob’s Smoked Bacon Chipotle Sauce, divided
• 1 lb Smokehouse Baked Beans

Oven Medley Veggie Kit

• ½ c Baby Peeled Carrots
• ½ c Cauliflower florets
• ½ c Broccoli florets
• ½ c Zucchini Squash
• ½ c Yellow Squash
• Spring of Thymes

Preheat oven to 425°F. Line a large sheet pan with aluminum foil.

Add veggies to a large bowl. Strip thyme leaves from stem and add to bowl, along with 2 tbsp olive oil, salt and pepper. Toss to coat vegetables.

Add veggies to the sheet pan and place in oven for 20 minutes.

While veggies roast, season chicken generously with salt and pepper. Add remaining 1 tbsp olive oil to a large cast iron skillet and heat over medium high. Once hot, add chicken and sear 4-5 minutes per side. Transfer chicken to a plate, cover with foil and reserve (depending on the size of the chicken you may have to cook 2 cutlets at a time).

After 20 minutes, remove the veggies from the oven and toss. Slide veggies to one side of the sheet pan to make room for the chicken. Transfer chicken to the pan and brush liberally with sauce.

Return sheet pan to oven and bake everything for another 10-15 minutes, or until chicken cutlets reach an internal temperature of 165°F. Let everything rest 2-3 minutes before serving.

Serve chicken with roasted veggies, baked beans and remaining sauce.