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
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![Sheet Pan White Fish Recipe](https://abuelascounter.com/wp-content/uploads/2022/04/Sheet-Pan-White-Fish-Recipe-1024x882.jpeg)
![Sheet Pan: Roasted Vegetables Recipe](https://abuelascounter.com/wp-content/uploads/2022/01/Roasted-Vegetables-Recipe-1024x740.jpeg)
![Sheet Pan Meal Lemon Pepper Swordfish](https://abuelascounter.com/wp-content/uploads/2022/06/Sheet-Pan-Lemon-Pepper-Swordfish-Recipe-1024x768.jpeg)
Sheet Pan Chicken with Vegetables
4
servings10
minutes30
minutesIngredients
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
Directions
- Preheat the oven to 375 degrees. Line a sheet pan with a silpat or a sheet of parchment paper.
- Add the chicken, red onion and potato to the sheet pan and toss with ¼ cup of the oil.
- Once everything has been coated sprinkle with garlic powder, onion powder, paprika, salt and pepper. Toss the chicken to be sure each piece is completely coated in the spices.
- Place the tray in the oven and cook for 18 minutes.
- In the meantime, toss the zucchini and squash in a medium size bowl with the remaining oil, salt and pepper. Coat the veggies completely. Set aside.
- Once the chicken has baked for 18 minutes, pull the tray out of the oven and add the seasoned zucchini and squash to the tray. It’s a good idea to give the tray a few shakes to make sure everything is combined and that the veggies aren’t sitting on top of the chicken and making it soggy.
- Bake again for another 5 minutes then broil for 3-6 minutes. Sprinkle with fresh herbs and serve hot.