Sheet Pan Chicken And Veggies Recipe

5 from 6 votes

This one-pan meal is easy, healthy, and packed with flavor. Ready in just 30 minutes.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Diet: Low Calorie, Low Fat

Servings:

Author: Rena

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

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.

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.