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Sheet Pan Chicken and Veggies

Sheet Pan Chicken And Veggies Recipe

This one-pan meal is easy, healthy and packed with flavor.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 296kcal
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.


Calories: 296kcal | Carbohydrates: 11g | Protein: 26g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 181mg | Potassium: 817mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5700IU | Vitamin C: 71.4mg | Calcium: 77mg | Iron: 1.8mg