Description
Roasted Veggie and Chicken Tortellini Bowl
Ingredients
1 lb chicken thighs, cut into chunks
2 cups Brussels sprouts, halved
2 cups sweet potatoes, cubed
1 cup cooked cheese tortellini
3 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp dried thyme
Fresh thyme for garnish
Salt and pepper to taste
Directions
Preheat oven to 400°F (200°C). Toss Brussels sprouts and sweet potatoes with 2 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet.
Add chicken chunks to the sheet, drizzle with 1 tbsp olive oil, and sprinkle with dried thyme. Roast for 25-30 minutes, flipping halfway, until chicken is cooked through and veggies are caramelized.
Cook tortellini according to package instructions. Drain and toss with a splash of olive oil to prevent sticking.
Combine roasted chicken, veggies, and tortellini in a large bowl. Garnish with fresh thyme and serve warm. Enjoy this hearty, all-in-one meal!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~450 kcal per serving
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Step-by-Step Guide
1. Prep the Veggies: Halve the Brussels sprouts and cube the sweet potatoes into even, bite-sized pieces for uniform roasting. Toss them in a large bowl with 2 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper until thoroughly coated.
2. Prepare the Pan: Preheat your oven to 400°F (200°C). Spread the seasoned vegetables in a single layer on a large, rimmed baking sheet. This ensures proper caramelization instead of steaming.
3. Add the Chicken: Cut chicken thighs into uniform chunks. Nestle them among the veggies on the sheet. Drizzle with the remaining 1 tbsp of olive oil and sprinkle with dried thyme, salt, and pepper.
4. Roast to Perfection: Place the sheet in the oven’s center rack. Roast for 25-30 minutes, flipping the chicken and stirring the vegetables halfway through. The dish is ready when the chicken reaches 165°F internally and the veggies are tender with crispy, caramelized edges.
5. Cook Tortellini: While the sheet pan roasts, bring a pot of salted water to a boil. Cook the cheese tortellini according to package directions, usually 3-4 minutes. Drain and toss with a tiny splash of olive oil.
6. Combine and Serve: In a large serving bowl, gently combine the roasted chicken, vegetables, and cooked tortellini. Garnish with fresh thyme leaves.
Serving Suggestions
This versatile bowl is a complete meal on its own. For added freshness, top with a handful of arugula or baby spinach just before serving. A drizzle of balsamic glaze or a squeeze of lemon juice can brighten the rich flavors. Serve with a side of crusty bread to soak up any delicious pan juices. It also packs beautifully for a next-day lunch.
How-to Summary
Season and roast Brussels sprouts, sweet potatoes, and chicken thighs together on one sheet pan at 400°F for 25-30 minutes. Simultaneously, boil cheese tortellini. Combine all components in a bowl, garnish, and serve for a quick, hearty dinner.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but chicken breast cooks faster and can dry out. Check for doneness at 20 minutes and consider cutting the pieces slightly larger than thigh chunks.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a skillet with a splash of water or broth to prevent dryness.
Can I use different vegetables? Absolutely. Broccoli, bell peppers, red onion, or carrots are excellent alternatives. Adjust roasting times based on vegetable density.
Is this recipe freezer-friendly? The roasted chicken and vegetable mixture freezes well for up to 2 months. Thaw overnight and reheat. Cook the tortellini fresh when ready to serve for best texture.
Can I make this vegetarian? Easily. Omit the chicken, use a bit more veggies and tortellini, and consider adding chickpeas or white beans for plant-based protein.
Common Mistakes to Avoid
- Crowding the Pan: Overfilling the baking sheet steams the food. Use two sheets if necessary for a single layer.
- Uneven Cutting: Cutting veggies to different sizes leads to uneven cooking. Aim for uniformity.
- Skipping the Flip: Not flipping/stirring halfway through prevents even browning and crispiness.
- Overcooking the Tortellini: Cook pasta separately to avoid mushiness. Do not add uncooked tortellini to the sheet pan.
- Underseasoning: Season each component (veggies, chicken) generously before roasting for layered flavor.
Conclusion
This Roasted Veggie and Chicken Tortellini Bowl is the epitome of a satisfying, minimal-fuss weeknight meal. By roasting everything on one pan and combining it with pillowy tortellini, you achieve a perfect balance of savory, caramelized flavors and comforting carbs in under an hour. Its flexibility with ingredients ensures you can adapt it to your pantry, making it a reliable recipe you’ll return to again and again for a delicious, all-in-one dinner solution.