Sheet Pan Chicken And Veggies Recipe

By Rena Awada | Updated On November 1, 2022

This Sheet Pan Chicken Recipe is quick, easy to make, and loaded with feel-good delicious veggies. Load up on your veggies and make this convenient chicken recipe for dinner. Simply throw everything on your pan and let the oven do all the work for you!

Sheet Pan Chicken and Veggies

This easy chicken and veggies recipe is also a hearty meal that can feed a lot of people on a budget. Add this meal to your weekly dinner menu for an easy and hassle-free dinner option. . This Sheet Pan roasted Chicken and Veggies recipe is the way to go for a convenient one-pan dinner that makes for a convenient clean-up! This roasted chicken breast with veggies is also a great option for those who meal prep.

Why you will love his roasted chicken breast recipe

  • Simple and easy: All you need is about 10 minutes of prep time and then pop this sheet pan in the oven. Within 30-40 minutes tops, you will have dinner ready.
  • Convenient and hassle-free: It is quite convenient to cook your chicken and veggies all in one pan. It also makes for a less clean-up afterward.
  • Healthy and nutritious: This one-pan chicken meal is healthy and good for you. Made with lean chicken breast and loads of veggies. Packed with protein, fiber, and good carbs for a well-rounded meal.
Sheet Pan Chicken and Veggies

Ingredients you will need

  • boneless skinless chicken tenders– you may use chicken breasts but slice them thinner so they cook quicker.
  • olive oil- or you may use any other oil of your choice
  • 2 teaspoons dried Italian seasoning or equal parts garlic powder, dried basil, and dried oregano
  • salt and pepper to taste
  • broccoli florets– use fresh broccoli or if you have frozen you can use those.
  • cauliflower florets- best to use fresh cauliflower.
  • sliced peeled carrots– please use fresh carrots and not canned
  • lemon cut into slices
  • 2 tablespoons chopped parsley- this is optional
  • Cooking spray

How to make these roasted chicken with veggies

  • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat it with cooking spray.
  • Arrange the chicken, broccoli, and carrots in a single layer on the pan.
  • In a small bowl whisk together the olive oil and Italian seasoning.
  • Drizzle the oil mixture over the chicken and vegetables and toss to coat.
  • Season the chicken and vegetables with salt and pepper to taste.
  • Bake for 25 minutes.
  • Turn oven to broil and broil for an additional 3-5 minutes or until chicken and vegetables are lightly browned.
  • Garnish with lemon slices and parsley, then serve.
chicken recipe

Frequently asked questions

What is a good side to chicken breast and veggies?

The great thing about having any sort of grilled chicken, there are endless sides you can choose from to have with your chicken breast. Like this Sheet pan chicken recipe that is already made with some veggies and you just need to pair it with something to make it into a complete meal. There are several options, but to name a few, try serving them with mashed sweet potatoes, roasted potatoes, cauliflower rice, white rice, and Butternut Squash.

What piece of chicken is healthiest?

The breast of a fresh chicken would be the healthiest part of the chicken. Chicken breast is what you refer to as the white meat of the chicken whereas the other parts like legs are called dark meat. The White meat of the chicken which is the breast is leaner, has less cholesterol, and is lower in saturated fats

Are chicken and veggies healthy?

Chicken and veggies are as healthy as it gets. Chicken breasts and lean, low in fat, and high in protein. Veggies are packed with vitamins, fiber, and minerals. In all when served together, it makes for a perfectly healthy meal.

grilled chicken recipe

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Recipe notes and tips

  • If using chicken breasts instead of chicken tender, slice the chicken breasts in half into a thinner slices so the chicken cooks through along with the veggies.
  • Use any other veggies of your choice, you do not need to use the veggies we used.
  • Use any oil of choice, avocado oil will work just fine.
  • You may use boneless and skinless chicken thighs as well if preferred.
  • Make a double batch if you are meal-prepping.
Sheet Pan Chicken and Veggies

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roasted Sheet Pan Chicken and Veggies

Sheet Pan Chicken And Veggies Recipe

This one-pan meal is easy, healthy, and packed with flavor. Ready in just 30 minutes.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Low Calorie, Low Fat
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 297kcal
Author: Rena

Ingredients

  • 1 pound of boneless skinless chicken tenders
  • ¼ cup olive oil
  • 2 teaspoons dried Italian seasoning or equal parts garlic powder, dried basil and dried oregano
  • salt and pepper to taste
  • 2 cups broccoli florets
  • 1 cup cauliflower florets
  • 1 cup sliced peeled carrots
  • 1 lemon cut into slices
  • 2 tablespoons chopped parsley
  • Cooking spray

Instructions

  • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
  • Arrange the chicken, broccoli, and carrots in a single layer on the pan.
  • In a small bowl whisk together the olive oil and Italian seasoning.
  • Drizzle the oil mixture over the chicken and vegetables and toss to coat.
  • Season the chicken and vegetables with salt and pepper to taste.
  • Bake for 25 minutes.
  • Turn oven to broil and broil for an additional 3-5 minute or until chicken and vegetables are lightly browned.
  • Garnish with lemon slices and parsley, then serve.

Notes

  • If using chicken breasts instead of chicken tender, slice the chicken breasts in half into a thinner slices so the chicken cooks through along with the veggies.
  • Use any other veggies of your choice, you do not need to use the veggies we used.
  • Use any oil of choice, avocado oil will work just fine.
  • You may use boneless and skinless chicken thighs as well if preferred.
  • Make a double batch if you are meal-prepping.

Nutrition

Calories: 297kcal | Carbohydrates: 11g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 182mg | Potassium: 817mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5706IU | Vitamin C: 71mg | Calcium: 78mg | Iron: 2mg
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Reader Interactions

Comments

  1. Marie Conklin says

    5 stars
    First time I tried a sheet pan dinner. Your chicken tenders and veggies hit the spot. Delicious. My husband even commented on how good it was!!!
    Will definitely make again!!!!!!

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