One Pan Chicken and Beet Noodles

This was a quick meal I whipped up on a Saturday night. I must say, it was pretty tasty. It was fast, and had little to no clean up.

Print Recipe
One Pan Chicken and Beet Noodles
Servings
Ingredients
  • 1 tbsp olive oil
  • 1 Large Beet or 2 Medium Beets, spiralized
  • 1-2 tsp Advieh seasoning
  • 4 Small Boneless Chicken Thighs
  • 2 Clementines, peeled and sectioned
  • Yogurt or Ranch Dressing
Servings
Ingredients
  • 1 tbsp olive oil
  • 1 Large Beet or 2 Medium Beets, spiralized
  • 1-2 tsp Advieh seasoning
  • 4 Small Boneless Chicken Thighs
  • 2 Clementines, peeled and sectioned
  • Yogurt or Ranch Dressing
Instructions
  1. Preheat oven to 375F. Line a baking sheet with parchment or foil. Place the chicken on one end of the sheet, and beets on the other. Drizzle olive oil over all and sprinkle with Advieh, salt and pepper. Bake for 10 minutes, stir around the beets and bake anoather 5 minutes or until done they way you like them. Make sure the chicken is cooked through.
  2. Serve with the orange sections. Add a dollop of yogurt or some ranch dressing for dunking the chicken.
Recipe Notes

If the chicken is large, you might want to cook that for 10-15 minutes before adding on the beets. You want everything to cook at the same time. The beet noodles will need about 10 minutes, I don't like to let them get too soft or they fall apart.

When I made it, I had it with pasta salad, it went really well together!

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