Sheet Pan Chicken and Veggies
Every busy evening, as a mom of three, I find myself in the kitchen seeking a simple, yet hearty meal that brings my family together. One of our go-to recipes is the delightful Sheet Pan Chicken and Veggies. This comforting dish fills our home with lovely aromas and creates a sense of warmth as we gather around the table.
I love how it effortlessly combines protein and colorful vegetables in one easy-to-clean pan. It’s nourishing, satisfying, and makes for a quick weeknight dinner. Plus, the leftovers are always a hit for lunch the next day! If you’re looking for a simple and wholesome meal, let me share why you’ll love this Sheet Pan Chicken and Veggies recipe.
Why You’ll Love This Recipe
Sheet Pan Chicken and Veggies is everything you need in a weeknight meal. It’s simple to prepare, requires minimal clean-up, and is packed with flavor. You can customize the vegetables based on what’s in season or what your family enjoys most.
The chicken stays juicy, and the veggies crisp up perfectly, creating a delightful mix that not only nourishes but also indulges the taste buds. Plus, you can whip it up in about 40 minutes, leaving you plenty of time to enjoy family time or catch up on your favorite show!
Ingredients You’ll Need
To make delicious Sheet Pan Chicken and Veggies, you’ll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken breasts (boneless, skinless) | 4 (about 1.5 pounds) |
| Olive oil | 3 tablespoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Bell peppers (any color, sliced) | 2 |
| Zucchini (sliced) | 1 |
| Red onion (cut into wedges) | 1 |
| Cherry tomatoes | 1 cup |
Substitutions & Variations
This Sheet Pan Chicken and Veggies recipe is highly adaptable. Here are some ideas:
- Protein: Substitute chicken with turkey thighs, tofu, or shrimp for a different protein option.
- Vegetables: Feel free to use asparagus, broccoli, or carrots as alternatives. The key is to choose veggies that roast well.
- Seasonings: Experiment with Italian herbs, cumin, or lemon zest for a fresh twist.
- Cooking Method: You can also grill the veggies and chicken if you prefer that smokier flavor.
Step-by-Step Instructions
Ready to make your own Sheet Pan Chicken and Veggies? Follow these simple steps:
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Place the chicken breasts on a large sheet pan and drizzle half of the olive oil mixture over them. Make sure to coat the chicken evenly.
- In a separate bowl, combine the sliced bell peppers, zucchini, red onion, and cherry tomatoes. Add the remaining olive oil mixture and toss to coat.
- Spread the seasoned vegetables around the chicken on the sheet pan.
- bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender.
- Once done, remove the sheet pan from the oven and let rest for a few minutes before serving.
- Serve warm and enjoy!
Note: This video is for demonstration purposes and may use a slightly different method.
Pro Tips for Success
To ensure your Sheet Pan Chicken and Veggies turns out perfect every time, keep these tips in mind:
- Cut your veggies into similar sizes for even cooking.
- If you prefer crispier veggies, broil them for a few minutes at the end of cooking.
- For added flavor, marinate the chicken in the olive oil mixture for a few hours before cooking.
- Use a meat thermometer to ensure your chicken is cooked through, preventing any food safety issues.
Storage & Reheating Tips
Have leftovers? Store them in an airtight container in the fridge for up to 3 days. You can also freeze the chicken and veggies for future meals.
To reheat, simply place everything in a microwave-safe dish and heat until warmed through, or pop them back onto a baking sheet and reheat in the oven at 350°F (175°C) until hot. This Sheet Pan Chicken and Veggies recipe maintains its delicious flavors even as leftovers!
What to Serve With This Recipe
Pair your Sheet Pan Chicken and Veggies with a variety of side dishes to create a complete meal. Some suggestions include:
- Quinoa or rice: Both options work well to soak up any delectable juices.
- Crusty bread: Serve with a side of crusty baguette or garlic bread.
- Salad: A fresh green salad pairs perfectly to brighten up the meal.
FAQs
Can I make this recipe ahead of time?
Yes! You can prep the chicken and veggies, toss them in the marinade, and store them in the fridge for up to 24 hours before cooking.
Is this dish suitable for meal prep?
Absolutely! Sheet Pan Chicken and Veggies is great for meal prep. Just portion it out for your lunches or dinners throughout the week.
How do I know when the chicken is cooked?
The best way to check is with a meat thermometer – you want an internal temperature of 165°F (75°C).
Can I use frozen vegetables?
You can, but fresh vegetables generally yield a better texture. If using frozen, adjust cooking times slightly as they might release added moisture.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 30g |
| Carbohydrates | 18g |
| Fat | 20g |
| Saturated Fat | 4g |
| Sodium | 500mg |
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Print
Sheet Pan Chicken and Veggies
A simple yet hearty dish combining chicken and colorful vegetables, baked to perfection. This recipe is perfect for a busy weeknight dinner, providing a nourishing meal the whole family will love.
- Total Time: 40 mins
- Yield: 4 servings 1x
Ingredients
4 pieces Chicken breasts (boneless, skinless)
3 tablespoons Olive oil
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Smoked paprika
1 teaspoon Salt
1/2 teaspoon Pepper
2 pieces Bell peppers (any color, sliced)
1 piece Zucchini (sliced)
1 piece Red onion (cut into wedges)
1 cup Cherry tomatoes
Instructions
- Preheat your oven to 425°F (220°C)
- In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper
- Place the chicken breasts on a large sheet pan and drizzle half of the olive oil mixture over them. Make sure to coat the chicken evenly
- In a separate bowl, combine sliced bell peppers, zucchini, red onion, and cherry tomatoes. Add the remaining olive oil mixture and toss to coat
- Spread the seasoned vegetables around the chicken on the sheet pa
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender
- Once done, remove the sheet pan from the oven and let rest for a few minutes before serving
- Serve warm and enjoy!
Notes
Cut your veggies into similar sizes for even cooking.
If you prefer crispier veggies, broil them for a few minutes at the end of cooking.
For added flavor, marinate the chicken in the olive oil mixture for a few hours before cooking.
Use a meat thermometer to ensure your chicken is cooked through.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
