Let me tell you about my absolute favorite weeknight dinner: the Chicken & Veggie Sheet Pan Dinner! It’s a total lifesaver when I want something delicious but don’t want to spend all evening in the kitchen. Seriously, all you need is one sheet pan and a handful of fresh ingredients, and you’ve got a wholesome meal that’s packed with flavor. I love how the chicken gets this beautiful golden crust while the veggies roast to perfection, soaking up all those yummy juices. Plus, it’s a healthy option that keeps my family fueled without feeling heavy. And the best part? Cleanup is a breeze! You’ll be amazed at how something so simple can taste so good. Trust me, this dish will quickly become a staple in your home!
Ingredients List
- 1 lb chicken breast, cut into bite-sized pieces: I like to use fresh chicken for the best flavor, but you can use thawed frozen chicken if that’s what you have on hand.
- 2 cups broccoli florets: Fresh is ideal, but frozen works too! Just give them a quick rinse before tossing them in.
- 1 cup bell peppers, sliced: I love using a mix of colors—red, yellow, and green—for an eye-catching dish, but choose your favorites!
- 1 cup carrots, sliced: Baby carrots work great if you’re short on time; just slice them in half or quarters.
- 2 tablespoons olive oil: This helps everything roast beautifully and adds that lovely richness. You can use avocado oil if you prefer.
- 1 teaspoon garlic powder: For that savory kick. If you’re a garlic lover like me, feel free to add more!
- 1 teaspoon onion powder: It adds depth to the flavor, but you can skip it if you’re not a fan.
- Salt and pepper to taste: Don’t be shy—seasoning is key to making this dish shine!
How to Prepare Chicken & Veggie Sheet Pan Dinner
Preheat the Oven
First things first, I can’t stress enough how important it is to preheat your oven to 400°F (200°C). This step ensures that your chicken and veggies start cooking evenly right from the get-go. While the oven is warming up, you can get everything else ready!
Combine Ingredients
Now, grab a large mixing bowl and toss in your bite-sized chicken pieces along with the beautiful broccoli, vibrant bell peppers, and sliced carrots. Drizzle the olive oil over everything, and sprinkle in the garlic powder, onion powder, salt, and pepper. Here’s my favorite part: use your hands to mix everything together! Get in there and really coat the chicken and veggies with those seasonings—it makes a world of difference in flavor! Just make sure to wash your hands afterward!
Spread on Sheet Pan
Next, take a large sheet pan (line it with parchment paper for easy cleanup if you want) and spread the chicken and veggie mixture evenly across the surface. This is key for even roasting—crowded veggies just won’t get that nice caramelization we’re after. Make sure everything is in a single layer for the best results!
Bake and Serve
Pop the sheet pan into your preheated oven and bake for 25-30 minutes. You’ll know it’s done when the chicken is golden brown and reaches an internal temperature of 165°F (75°C). The veggies should be tender and slightly crispy on the edges—just perfect! Once it’s out of the oven, let it rest for a few minutes, and then serve hot. Trust me, your family will be diving in for seconds!
Why You’ll Love This Recipe
- Quick and Easy: This Chicken & Veggie Sheet Pan Dinner comes together in just about 40 minutes, making it perfect for busy weeknights!
- One Pan Wonder: With everything cooked on a single sheet pan, you’ll save time on both cooking and cleanup. Less mess means more time to enjoy your meal!
- Healthy and Wholesome: Packed with lean protein and colorful veggies, this dish is a nutritious choice that keeps you feeling satisfied without the heaviness.
- Customizable: Feel free to swap out the veggies based on what you have on hand or your favorites—zucchini, asparagus, or even sweet potatoes work wonderfully!
- Flavorful: The combination of garlic and onion powder, along with the natural sweetness of roasted vegetables, creates a mouthwatering dish that your whole family will love.
- Great for Meal Prep: This recipe is fantastic for making ahead! Just portion out the leftovers for easy lunches throughout the week.
Tips for Success
- Don’t overcrowd the pan: Make sure there’s enough space between the chicken and vegetables. If they’re too close, they’ll steam instead of roast, and we definitely want that crispy texture!
- Use fresh ingredients: Whenever possible, opt for fresh vegetables and chicken. They not only taste better but also elevate the overall dish!
- Adjust cooking times: Keep an eye on your oven and check for doneness a few minutes early. Ovens can vary, and you want everything to come out perfectly cooked.
- Let it rest: After baking, let the dish sit for about 5 minutes before serving. This helps the juices redistribute in the chicken, making it even more tender!
- Experiment with spices: Feel free to swap out the garlic and onion powder for your favorite herbs and spices. Italian seasoning, smoked paprika, or even a little chili powder can add a fun twist!
Nutritional Information
When it comes to healthy eating, this Chicken & Veggie Sheet Pan Dinner doesn’t disappoint! Here’s a breakdown of the typical nutritional values per serving. Keep in mind that these are estimates and can vary based on specific brands and quantities used:
- Calories: 350
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 5g
- Protein: 30g
- Sodium: 200mg
- Cholesterol: 70mg
This dish is not only delicious but also packed with protein and fiber, making it a great option for a balanced meal. Enjoy knowing you’re fueling your body with wholesome ingredients!
FAQ Section
Can I use different vegetables?
Absolutely! One of the best things about this Chicken & Veggie Sheet Pan Dinner is how customizable it is. You can mix and match veggies based on what you have in your fridge or what’s in season. Try adding zucchini, asparagus, or even sweet potatoes for a twist! Just remember to cut everything into similar-sized pieces so they cook evenly. The possibilities are endless, and it’s a fun way to keep things fresh!
How do I store leftovers?
If you happen to have any leftovers (which I highly doubt because it’s so delicious!), you can store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, just pop them in the microwave or reheat in the oven at 350°F (175°C) until warmed through. This dish is great for meal prep, too—just portion it out for easy lunches or dinners throughout the week!
Can I use chicken thighs instead of breasts?
You totally can! Chicken thighs are a fantastic substitute and will give you even richer flavor due to their higher fat content. Just keep in mind that they may take a little longer to cook, so check for doneness to make sure they reach that safe internal temperature of 165°F (75°C). Whether you go for breasts or thighs, you’ll end up with a tasty meal that your family will love!
Call to Action
I’d love to hear how your Chicken & Veggie Sheet Pan Dinner turns out! If you give this recipe a try, please leave a comment below and let me know what you think. Did you add any special twists or substitutions? I’m always looking for new ideas! And if you enjoyed this recipe, don’t forget to rate it and share it with your friends on social media. Let’s spread the love for quick, healthy meals! Happy cooking, and I can’t wait to read your thoughts!
Print
Chicken & Veggie Sheet Pan Dinner: Simple, Flavorful Delight
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Healthy
Description
A simple and healthy chicken and vegetable dish cooked on a single sheet pan.
Ingredients
- 1 lb chicken breast, cut into pieces
- 2 cups broccoli florets
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine chicken, vegetables, olive oil, garlic powder, onion powder, salt, and pepper.
- Toss until everything is well coated.
- Spread the mixture evenly on a sheet pan.
- Bake for 25-30 minutes or until the chicken is cooked through.
- Serve hot.
Notes
- Customize vegetables as per your preference.
- Use parchment paper for easy cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Chicken, Veggies, Sheet Pan, Dinner