Summer Chicken Sheet Pan Dinner

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  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    35 mins

  • Servings

    4

  • Calories

    599 kcal

  • Course

    Main Course

  • Cuisine

    American

Summer Chicken Sheet Pan Dinner

Head to your farmers market and pick out all your favorite veggies to throw onto this Summer Chicken Sheet Pan Dinner!

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Ingredients

Servings
  • 4 chicken breasts, boneless
  • 1 pound baby potatoes, halved
  • 1/2 pound asparagus, trimmed
  • 2 zucchini, chopped
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • black pepper, optional
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Instructions

  1. Preheat oven to 425F degrees.
  2. Toss all the vegetable in a large bowl with olive oil and half the amount of salt, garlic powder and onion powder called for. Place on a baking sheet.
  3. In the same bowl you used for the vegetables add the chicken breasts and toss with olive oil and the remaining seasonings. Add to the sheet pan with the vegetables and roast for 30 minutes, or until the chicken is cooked through. 

Nutrition Information

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Calories 599kcal (30%) Carbohydrates 29g (10%) Protein 54g (108%) Fat 29g (45%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g Monounsaturated Fat 14g Trans Fat 0.2g Cholesterol 151mg (50%) Sodium 748mg (31%) Potassium 1430mg (41%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1070IU (21%) Vitamin C 45mg (50%) Calcium 78mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 599 kcal

% Daily Value*

Calories 599kcal 30%
Carbohydrates 29g 10%
Protein 54g 108%
Fat 29g 45%
Saturated Fat 7g 35%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 14g 70%
Trans Fat 0.2g 10%
Cholesterol 151mg 50%
Sodium 748mg 31%
Potassium 1430mg 30%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 1070IU 21%
Vitamin C 45mg 50%
Calcium 78mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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