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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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 599 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
Instructions
- Preheat oven to 425F degrees.
- 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.
- 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.
Cup of Yum
Nutrition Information
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
% 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.