Sheet-Pan Chicken & Veggie Bowls with Romesco Sauce

1. Preheat oven to 400°F.
2. Cut all ingredients into evenly sized, bite-sized pieces.
3. Add all ingredients to a full-size sheet pan, making sure it’s all in an even layer.
4. Spray or drizzle with avocado oil. Then season with salt, pepper, garlic powder, and paprika. No need to measure, just sprinkle it on.
5. Give everything a toss and roast in the oven for 18-20 minutes or until chicken is cooked through, stirring halfway through.
6. While it cooks, make the romesco sauce by combining all ingredients in a blender or food processor. Blend until sauce is well combined and fairly smooth. (This will make extra, store any leftover sauce in the fridge).
7. Add a few spoonfuls of romesco sauce into a bowl and top with the roasted veggies and chicken. Garnish with chopped almonds and parsley and give everything a stir, then dig in. Enjoy!