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–+ servings
sheet pan chicken and vegetables

Sheet Pan Chicken and Vegetables

Make dinner easy with sheet pan chicken and vegetables. Customize it with your favorite veggies for a nutritious meal.

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Prep Time 2 hours 10 minutes
Cook Time 25 minutes
Course chicken
Cuisine American
Servings 4 servings
Calories 241 kcal

Equipment

  • 1 gallon bag (for marinating chicken)
  • sheet pan
  • Oil sprayer

Ingredients
 

Chicken Marinade

  • 1 pound Chicken breasts, cut into 1 inch pieces
  • 2 Garlic cloves, minced
  • 1/4 cup Olive oil
  • 2 tbsp Lemon juice
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper

Veggies as shown

  • 1 Yellow onion, cut in large pieces
  • 1 pound Button mushrooms
  • 1 Red bell pepper, thickly julienne sliced
  • 1 pint Cherry or grape tomatoes

Additional veggies to add in

  • 1 cup Broccoli and cauliflower
  • 1 each Small zucchini and summer squash

Instructions
 

  • Combine and toss the garlic, lemon juice, olive oil, salt, pepper and chicken pieces in a 1 gallon food storage bag.
  • Seal the bag and refrigerate for at least 2 hours prior to roasting.
  • Preheat the oven to 400℉.
  • Wash, chop and add the vegetables to a large sheet pan.
  • Using an oil sprayer, lightly coat the vegetables with olive oil. Season with salt and pepper.
  • Toss the vegetables to evenly distribute the oil.
  • Roast the vegetables for 10 minutes.
  • Remove the sheet pan from the oven, flip the vegetables to cook evenly, and add the chicken to the sheet pan.
  • Return the pan to the oven and continue to roast for 10-15 minutes, or until the chicken pieces are cooked through and the vegetables are roasted.
  • Serve immediately.

Nutrition

Serving: 1cupCalories: 241kcal
Keyword quick dinner
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