Sheet-Pan Creole Chicken & Shrimp

Sheet-Pan Creole Chicken & Shrimp

0 Reviews
From: Diabetic Living Magazine, Fall 2019

This variation of a shrimp boil can be made in the oven on just one baking sheet. A medley of spices gives this healthy dish of chicken, sausage and veggies a rich, complex flavor. Bonus: This easy sheet-pan dinner requires just 20 minutes of active prep time.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ¾ teaspoon ground pepper
  • ¾ teaspoon dried thyme leaves
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 2 tablespoons olive oil, divided
  • 4 medium ears corn, husks removed, each cut crosswise into 4 pieces
  • 1 medium red bell pepper, cut into 1-inch dice
  • 1 medium green bell pepper, cut into 1-inch dice
  • 1 medium onion, cut into 1-inch dice
  • 2 cups cherry tomatoes
  • 2 links cooked chicken sausage, cut into ½-inch slices
  • 8 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
  • 8 ounces raw shrimp (31-35 count), peeled and deveined
  • 2 tablespoons chopped fresh parsley (optional)
  • 1 lemon, quartered (optional)

Preparation

  • Prep

  • Ready In

  1. Place a large rimmed baking sheet in the oven; preheat to 425°F.
  2. Combine garlic powder, paprika, ground pepper, thyme, cayenne, and salt in a large bowl. Set aside 2 tsp. of the mixture. Add 1 Tbsp. oil to the remaining spice mixture in the large bowl; stir to combine. Add corn, red and green bell peppers, onion, tomatoes, and sausage; toss to coat.
  3. Remove the baking sheet from the oven; coat with cooking spray. Spread the vegetable mixture on the prepared pan; roast for 10 minutes
  4. Meanwhile, whisk the remaining 1 Tbsp. oil and the reserved spice mixture in the large mixing bowl. Add chicken and shrimp; toss to coat.
  5. Remove the pan from the oven. Stir the vegetables and arrange the chicken and shrimp mixture on top. Roast until the chicken and shrimp are cooked through and the vegetables are tender, 10 to 15 minutes more. Sprinkle with parsley and serve with lemon wedges, if desired.
  • Tip: No corn on the cob? No problem! Substitute 2 cups frozen sweet corn kernels for the cobs—no need to thaw. Thawed frozen shrimp works in this recipe too.
  • To make ahead: Prepare spice mixture (Step 2); store in an airtight container for up to 6 months.

Nutrition information

  • Serving size: about 3 cups
  • Per serving: 368 calories; 16 g fat(3 g sat); 5 g fiber; 31 g carbohydrates; 29 g protein; 91 mcg folate; 138 mg cholesterol; 12 g sugars; 2,321 IU vitamin A; 81 mg vitamin C; 64 mg calcium; 2 mg iron; 724 mg sodium; 780 mg potassium
  • Nutrition Bonus: Vitamin C (135% daily value), Vitamin A (46% dv), Folate (23% dv)
  • Carbohydrate Servings: 2

Reviews 0