0 from 3 votes
Sheet Pan Chicken and Vegetables
For a one-pan easy-to-make meal, try this sheet-pan dinner recipe!
Prep Time
13 mins
Cook Time
13 mins
Total Time
49 mins
Servings: 4
Calories: 469 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 12 ounces baby potatoes halved
- 2 tablespoons olive oil divided
- ½ teaspoon seasoned salt
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- 4 cups mixed spring vegetables see notes
- ½ cup frozen peas thawed
- ¼ cup shredded Parmesan cheese
Seasoning Mix
- 2 tablespoons butter melted
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon lemon pepper seasoning
Instructions
- Preheat the oven to 400°F.
- Toss potatoes with 1 tablespoon olive oil and seasoned salt. Place on a rimmed baking sheet and roast for 20 minutes.
- Meanwhile, in a large bowl, combine the seasoning mix ingredients and 1 tablespoon of olive oil. Add the vegetables (except for the peas) and chicken pieces and toss well to coat.
- Stir the potatoes on the pan and arrange the chicken and vegetables around the potatoes. Return to the oven and roast for an additional 14 to 18 minutes or until the vegetables are tender and the chicken is cooked through.
- Sprinkle with the thawed peas and parmesan cheese and broil on high heat 4 inches from the broiler for 2 minutes.
Cup of Yum
Notes
- Lemon pepper can be salty. Taste your seasoning and if it doesn't have enough salt, add additional salt to the mixture.
- For the vegetables choose any of the following:zucchini sliced ½-inch thick, sliced bell pepper, cherry tomatoes, snap peas, asparagus spears cut in thirds.
- If the asparagus is thin, add for the last 10 minutes of cooking time.
- Leftovers will keep in the refrigerator for up to 4 days.
Nutrition Information
Calories
469
(23%)
Carbohydrates
44g
(15%)
Protein
35g
(70%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
93mg
(31%)
Sodium
669mg
(28%)
Potassium
1240mg
(35%)
Fiber
11g
(44%)
Sugar
2g
(4%)
Vitamin A
9657IU
(193%)
Vitamin C
45mg
(50%)
Calcium
136mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 469
% Daily Value*
| Calories | 469 | 23% |
| Carbohydrates | 44g | 15% |
| Protein | 35g | 70% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 93mg | 31% |
| Sodium | 669mg | 28% |
| Potassium | 1240mg | 26% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 9657IU | 193% |
| Vitamin C | 45mg | 50% |
| Calcium | 136mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.