Sheet Pan Chicken with Vegetables
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
4 people
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Calories
252 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Chicken with Vegetables
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This Sheet Pan Chicken and Vegetables is an effortless meal made with tender pieces of squash, petite peas, roasted red onions, and perfectly seasoned all-white meat chicken breasts.
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Ingredients
- 1 lb. boneless skinless chicken breast about 3 small or 2 large, butterflied open and separated
For the marinade
- 2 tbsp extra virgin olive oil + more for the sheet pan
- ½ tsp dried mint
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp kosher salt
- ¼ tsp coarse black pepper or to taste
- 1 tbsp Turkish red pepper paste leveled off
- 2 tbsp water
For the vegetables
- 3 roma tomatoes cut in half
- 2 yellow squash cut into roundels
- 1 cup frozen petite peas
To garnish
- Optional: 1 lemon to squeeze all over the sheet pan once roasted
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Instructions
Make the marinade
- In a large mixing bowl, add the olive oil, red pepper paste, all the spices, and water. Mix with a whisk to help incorporate the ingredients, creating a thick marinade.
- Next, add the butterflied, and separated chicken in with the marinade. Toss to fully coat each one. Set aside for 10 minutes.
Prepare to Bake
- Preheat the oven to 400 °F
- Add a drizzle of olive oil to the sheet pan and paint all over with a brush or paper towel.
- Next, put all of the veggies on top of the pan and spread them out. Season the veggies with a pinch of kosher salt and black pepper to taste. Give a toss to season all sides. Ensure that the veggies are still spread out.
- When ready, place the chicken in with the vegetable and place the pan into the pre-heated oven set at 400 °F and bake for 30 minutes or until the chicken reaches an internal temperature of 165 °F. Now set the oven to low broil for 5 additional minutes. This will help create nice brown edges, around the veggies and chicken.
- Finally, once fully cooked, and while still hot, grab half a lemon and squeeze lemon juice all over the pan. This is optional, but I highly recommend it.
- Enjoy!
Notes
- Tomatoes: cut off the ends of each tomato to help lay flat on the pan.
- Are you vegan? Use tofu instead.
- Can I add fresh herbs to this dish? Absolutely, I would recommend, parsley or dill.
Nutrition Information
Show Details
Serving
2cups
Calories
252kcal
(13%)
Carbohydrates
12g
(4%)
Protein
28g
(56%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
721mg
(30%)
Potassium
906mg
(26%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1037IU
(21%)
Vitamin C
40mg
(44%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 252kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 721mg | 30% |
| Potassium | 906mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1037IU | 21% |
| Vitamin C | 40mg | 44% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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