Sheet Pan Chicken and Veggies


This sheet pan chicken and veggies is just one of my favorite sheet pan healthy dinner ideas that come together so quickly and effortlessly. Charred roasted veggies, tender pieces of chicken, seasoned with delicate herbs and spices!

It’s so nice to be able to have a complete dinner ready so easily, but if you have kids, you’ll know that it’s always a good thing to have variety in your back pocket!

Ingredients: - olive oil - baby potatoes - chicken breast - bell pepper - head broccoli - pint cherry tomatoes - kosher salt   - dried basil leaves - garlic powder - ground black pepper

Ingredients: - Italian seasoning - kosher salt - ground black pepper - balsamic vinegar - fresh mozzarella cheese - grated parmesan cheese - Fresh basil - Balsamic glaze 

Instructions 1. Preheat the oven to 425°F. Cut the potatoes in half and then place on a large baking sheet. Drizzle with 1-2 Tablespoons of olive oil and sprinkle 1/2 teaspoon salt on top. Toss to combine. Bake for 10 – 15 minutes.

2. While the potatoes are cooking, prep additional vegetables as needed.

3.  Remove from oven and add the remaining chicken and vegetables to the pan. Drizzle the olive oil and sprinkle the seasonings evenly over top. Then toss to evenly combine. Add an extra Tablespoon of oil if needed.

4. Bake for an additional about 15 to 20 minutes, tossing half way through. Once chicken is cooked through rand reaches 165°F, remove from oven. Serve while warm. Salt and pepper to taste. Top with parmesan cheese and basil if desired.

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