This Sheet Pan Garlic & Herb Chicken and Veggies recipe is an easy, full of flavor dinner you’ll make again and again!
It’s The Recipe ReDux time again! This time, their wanting to make things really easy for you. This month’s challenge was a fun one:
“Sheet Pan Meals: We love throwing ingredients together on a sheet pan and roasting for a simple sheet pan dinner. They make busy weeknights a bit more manageable. (And clean-up isn’t bad either!) Show us your healthy take on a sheet pan meal.”
I have to be honest: I have never made a full sheet pan dinner prior to this. I’ve made partial meals on the sheet pan, but never a one-and-done type thing. Let me tell you, I have been converted!
It’s so easy to throw all the ingredients together on the sheet pan and stick it in the oven. Clean up is a breeze, too!
I chose a classic combo of chicken and veggies for my sheet pan meal. To give it a little more umph I tossed it all with an olive oil, garlic and herb mixture. Mmmmmm! Roast it all together and it is deeeeelish!
If you really wanted, you could serve this Sheet Pan Garlic & Herb Chicken and Veggies over cooked quinoa or brown rice, but it is filling all on it’s own. You could also sprinkle a little parmesan cheese on top for some extra flavor. It’s up to you!
Tell me: are you into sheet pan dinners? What’s your favorite ingredients to combine?
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Sheet Pan Garlic & Herb Chicken and Veggies
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: Entree
- Method: Bake
- Cuisine: American
Description
This Sheet Pan Garlic & Herb Chicken and Veggies recipe is an easy, full of flavor dinner you’ll make again and again!
Ingredients
- 1/4 cup extra virgin olive oil
- 1 tablespoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 lb new red potatoes
- 8 oz baby carrots
- 1 small onion
- 4 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts
- 8 ounces green beans
- Optional: grated parmesan cheese
- Optional: Serve with cooked quinoa or brown rice, if desired
Instructions
- Preheat oven to 400° F. Prepare baking sheet with parchment paper, tin foil, or silicone mat (for easy clean-up); set aside.
- Pour the olive oil into a small bowl. Whisk in the Italian seasoning, onion powder, salt and pepper; set aside.
- Chop the potatoes in half, or in quarters if larger. Place on baking sheet, along with baby carrots.
- Pour half of the oil/herb mixture on the potatoes and carrots. Set the remaining oil/herb mixture aside. Toss the potatoes and carrots until fully covered with the oil/herb mixture, then evenly distribute on the sheet pan. Place in oven and bake for 20 minutes.
- Meanwhile, slice the onion and mince the garlic. Chop the chicken into 1/2-1 inch pieces.
- Remove the sheet pan from the oven and push the carrots and potatoes to one side. Add the onion, garlic, chicken and green beans to the other side. Drizzle the remaining oil/herb mixture on top and toss to coat the chicken and onions. Combine and mix with the carrots and potatoes; evenly distribute on the sheet pan.
- Place back in the oven and bake an additional 15-20 minutes, or more depending on the size of your veggies and chicken. Make sure the chicken is fully cooked (reached an internal temperature of 165°F).
- Optional: Sprinkle with parmesan cheese. Serve over cooked quinoa or brown rice, if desired.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 6 g
- Sodium: 390 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 65 mg
Be sure to head on over to The Recipe ReDux to score even more healthy and easy sheet pan recipes!
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