Description
A healthy and convenient sheet pan chicken dinner with colorful vegetables, perfect for busy weeknights or meal prep.
Ingredients
Scale
- 2 pounds chicken breasts, cut into uniform pieces
- 2 cups mixed vegetables (broccoli, carrots, bell peppers)
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 2 cloves garlic, minced
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 425°F (220°C)
- Cut chicken into uniform pieces and prepare marinade
- Pat vegetables dry and toss with oil and seasonings
- Arrange chicken and vegetables on sheet pan without overcrowding
- Bake for 20-25 minutes or until chicken reaches 165°F
- Garnish with fresh herbs before serving
Notes
- Use fresh vegetables for best results, though frozen can work if properly thawed and dried
- Don’t overcrowd the pan to prevent soggy vegetables
- Check chicken temperature with meat thermometer
- Can be meal prepped for up to 3 days
- Serve with cauliflower rice for a low-calorie option
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 120mg
Keywords: sheet pan chicken, meal prep, healthy dinner, easy recipe, low carb meal
