Go Back
–+ servings

Simple Sheet-Pan Chicken & Veggies

A budget-friendly, simple to make dinner for picky eaters. Bonus? Easy clean-up!
Print Recipe
Total Time 30 minutes
Servings: 5 peopl
Calories: 390
Ingredients Method Nutrition

Ingredients
  

  • 1.5-2 lbs boneless, skinless chicken breasts or thighs, cut into 1" pieces
  • 2 3 cups broccoli florets fresh or frozen
  • 2 bell peppers chopped
  • 1 red onion chopped
  • 2 cups baby carrots halved lengthwise (or use what you have!)
  • 3 tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp Italian seasoning or dried oregano
  • Salt and pepper to taste
  • Optional: sprinkle of Parmesan or shredded cheese at the end

Method
 

  1. Preheat oven to 425°F (218°C). Line a large sheet pan with parchment or foil for easier cleanup.
  2. Chop chicken and veggies into bite-sized pieces. Toss everything in a large bowl.
  3. Add olive oil, seasonings, and toss until coated.
  4. Spread evenly onto the sheet pan in a single layer.
  5. Bake for 20-25 minutes, flipping halfway through, until chicken is cooked through (165°F) and veggies are golden and tender.
  6. Sprinkle cheese, if using, during the last 5 minutes or just after removing from oven.
  7. Serve hot over a carb of your choice or just as-is for a lower-carb plate.

Nutrition

Calories: 390kcalCarbohydrates: 18gProtein: 38gFat: 20gFiber: 4gSugar: 12g

Tried this recipe?

Let us know how it was!