Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 12 to 15 pieces of chicken breast tenders (about 2 pounds); 1 red onion, thinly sliced; 1 pound of fingerling or small new potatoes, if they are big cut them in half; 2 small zucchini, cut in ½-inch rounds; 2 small yellow squash, cut in ½-inch rounds; ¼ cup plus 2 tablespoons of avocado oil; 1 teaspoon of garlic powder; ½ teaspoon of onion powder; 1 teaspoon of paprika; Salt and freshly cracked pepper; Garnish with herbs such as parsley or cilantro

Sheet Pan Chicken with Vegetables is a perfect weekday dinner that checks all the boxes. It’s easy to make clean and so healthy and delicious

Why Make this Sheet Pan Chicken With Vegetables

We all know that when you are trying to keep it healthy and light, chicken is usually at the center of your diet menu. However chicken can just get boring, right? Especially when you fall into the same routine. This recipe is the answer to your boring chicken prayers.

This recipe is a dream. It’s one of those recipes that is a rare combination of healthy and filling. It’s a feast for the eyes and the tummy, because it is loaded with beautiful veggies that just pop. The best part is, it is easy to make and easy to clean and will be ready for you in less than 30 minutes.

The prep is minimal. There are a few veggies you will have to chop but by using chicken tender pieces and small potatoes we are minimizing the peeling and the cutting and making it easy to just throw on the sheet pan and get rolling.

Our Tips for Our Sheet Pan Chicken and Vegetables

First things first, you need a sheet pan and while we are at it, a silpat works wonders. A silpat is a great substitution for foil or parchment paper. It’s reusable which we love and easy to clean.

Don’t be afraid to add ingredients to the same sheet pan at different times. Most sheet pan recipes ask you to season everything and toss it in the oven together. We like to break it up into two steps. Use this tip for any of our sheet pan recipes.

We cook the chicken, onions and potatoes first because they take longer to cook. Then, in the final moments of roasting, add the zucchini and the squash which helps those softer and more delicate vegetables stay firm and full of vitamins. If you put those veggies in the sheet pan from the beginning of the bake time, they get watery, grey and the whole dish can get mushy.

Each portion is about 3 to 4 pieces of chicken. If you don’t want to use chicken breast tenders or simply only have breasts, you can cut 3 large chicken breasts into 4 to 5 long strips each or halve chicken thighs.

Drizzling the chicken with our Salsa Verde or orange Chimichurri brightens up the chicken. To keep the meal healthy and filling serve with a scoop of White Rice or Quinoa and our Chopped Salad.

Try Some of Our Other Favorite Sheet Pan Meals

Sheet Pan Sausage and Peppers Recipe — Sheet Pan Shrimp Fajitas Recipe