Feb 2

Feb 2 Spanish Chicken and Chorizo Sheet Pan Dinner

I went to Spain when I was 12 years old on a school trip and I definitely did not appreciate the country as much as I should have. I thought it was annoying that the entire city shut down in the middle of the day, people smoked everywhere, the only thing to do was walk through museums filled with portaits of unattractive people of yore. I now long to go on a trip and hit up tapas bars late into the night, drink wine from local vinyards, and lounge on the beautiful coast. What a difference maturity makes! I would now kill to have a few quiet hours each day, to sleep, or to walk soundlessly through a gallery. My life now is very different but I can dream of a day my husband and I can whisk away to Spain.

For now, I can make this sheet pan dinner and savor in the incredible flavors without a ton of effort. Super bonus, it is Whole30 approved if you use compliant chorizo, I love the Kiolbassa brand, it is flavorful, simple ingredients, and local to us here in Austin, they are right outside San Antonio.

Spanish Chicken and Chorizo Sheet Pan Dinner

1 large sweet potato, diced
5 small russet potatoes, peeled and diced
1 lb brussels sprouts, halved
2 large bell peppers, diced
1 lb chicken breasts, cut into 1 inch chunks
1 lb chorizo, cut into 1 inch chunks
1 jar green olives with pimeintos, drained
1 Tablespoon smoked paprika, divided
1/2 Tablespoon garlic powder, divided
2 Tablespoons oil, avocado/olive/coconut
salt and pepper

- Preheat the oven to 400

- Place all vegetables into a bowl and toss with 1 Tablespoon oil and half the seasonings, spread them on a large sheet pan.

- Nestle the chunks of chorizo throughout the pan. Add the chicken to the bowl and season with remaining oil and seasoning. Fill in the rest of the pan with the chicken. Scatter the olives over the top of the food

- Bake for about 20-25 minutes, until potatoes are soft. Enjoy!