Sheet-Pan Chicken & Shrimp

eatingwell.com

Martha Washam

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 to 35 count), peeled and deveined

2 tablespoons chopped fresh parsley (Optional)

1 lemon, quartered (Optional)

Directions at eatingwell.com

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