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Healthy Sheet Pan Chicken and Vegetables recipe

Healthy Sheet Pan Chicken and Vegetables

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This one-pan dinner pairs juicy, herb-seasoned chicken breast with colorful vegetables, all roasted at high heat for fast, flavorful results. Olive oil, balsamic vinegar, garlic, and classic dried herbs keep the seasoning simple and reliable. Serve straight from the sheet pan, and finish with fresh herbs and lemon for a bright, family-friendly meal.

  • Total Time: 35-40
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound boneless skinless chicken breasts, cut into large pieces, 454 g
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 1/2 cups broccoli or cauliflower florets
  • 1 cup asparagus pieces
  • 1 small red onion, chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley or basil, for serving (optional)
  • Lemon wedges, for serving (optional)

Instructions

  1. Preheat the oven to 450°F (232°C).
  2. In a large bowl, toss the chicken with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, minced garlic, 1 teaspoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon dried oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.
  3. In another large bowl, toss the zucchini, red bell pepper, broccoli or cauliflower florets, asparagus, and red onion with 1 tablespoon olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Spread the seasoned vegetables and chicken evenly on a large rimmed sheet pan in a single layer.
  5. Roast for 18–20 minutes, tossing the vegetables once halfway through, until the chicken is cooked through.
  6. Check that the chicken reaches 165°F (74°C).
  7. Finish with fresh parsley or basil and serve with lemon wedges, if desired.

Notes

Cut vegetables into similar-sized pieces so they cook evenly. Thin chicken breasts or bite-size chicken pieces cook fastest. Broccoli, Brussels sprouts, mushrooms, green beans, or carrots can be substituted. Do not overcrowd the pan or the vegetables may steam instead of roast. Chicken thighs can replace chicken breast, but they may require a few extra minutes. Serve with brown rice, quinoa, or roasted potatoes for a more filling meal. Balsamic vinegar gives the dish acidity and sweetness without alcohol. Skinnytaste’s tested version roasts the chicken and vegetables at high heat for a quick sheet-pan meal.

  • Author: Barbara Anderson
  • Prep Time: 15
  • Cook Time: 20
  • Category: Dinner
  • Cuisine: American

Nutrition

  • Calories: Approximately 250–270 kcal

Find it online: https://www.koyarecipes.com/healthy-sheet-pan-chicken-and-vegetables/