Healthy sheet pan chicken and veggies

Healthy Sheet Pan Chicken and Veggies

Healthy sheet pan chicken and veggies

This is my go to simple 20 minute healthy sheet pan chicken and veggies dinner that I can basically bring together in one pan. I’m not even sure if you can call it a “recipe” because it’s that simple.

The other major plus is that so many of the ingredients can be variable. You can use up whatever vegetables might be dying in your vegetable drawer 😉 (which lets be honest you know happens often). Basically any variety of vegetables work. Throw all of the ingredients plus the raw chicken in a pan and bam dinner in 20 minutes!

Normally I would have loved to have red peppers in this mix, but I had yellow and green that needed to be used up. Sweet potatoes roast up beautifully (and the kiddos love them). And as always, Griffin just loves to help mix up anything he can help with. I try to slip in a little nutrition lesson about the different colors of fruits and veggies and why it’s important to eat all the colors! 

“ It’s all about creating healthy habits and not restrictions.” 

– I try to remember this daily when feeding my little guys. 

If you’re looking for healthy toddler meal ideas this is also a great place to start. I basically make some variation of this healthy sheet pan chicken and veggies once a week. You can swap out the seasonings and change up the tastes very easily. One week make it more Italian then next it could be more Asian, etc. This also makes for perfect leftovers for lunch for a few days.

Healthy sheet pan chicken and veggies

This is a great meal to prep the night before if you know you need a fast meal with crazy schedule one night. Chop everything up, including chicken and all the spices/herbs, oil – throw in a ziplock bag in fridge and you’re all set for the next day. Literally a delicious healthy dinner in 20 minutes! 

Talk about NO excuses!! – bam. 

Did I mention this Healthy Sheet Pan Chicken and Veggies recipe is also packed with fiber? I am a strong advocate of fiber in your diet ;). All of the new research coming out about fiber and the microbiome (gut bacteria) and the crazy connections to health benefits is just amazing to me. A High fiber diet is one of the most beneficial diets you can follow in my mind. 

Eating Well has a great article on The 10 Amazing Health Benefits of Eating More Fiber

If you’re looking for some other fiber containing recipes to try check these out!

I throw healthy sheet pan chicken and veggies on my weekly planner every week, but the ingredients are so variable that I don’t have to worry about having every single ingredient. Typically this is my style of ”cooking”. It has been kind of interesting trying to jot down recipes as I cook, because honestly I am not really a “recipe” kind of person. So feel free to swap out veggies, dressings, etc.

Healthy sheet pan chicken and veggies

I served mine over brown rice, but you really don’t even need a rice if you have potatoes in yours. I knew hubby might be a little skeptical of like an all veggie meal… hence the addition of rice.

The boys are weird about “mixed dishes”… so I simply separated theirs out into the compartments on their little plates and we were golden ;). Griffin is my veggie eater, Cal is a bit more of a challenge – but we’ll get there.

Healthy Sheet Pan Chicken and Veggies

The most simply delicious 20 minute recipe that should be on your weekly meal planner every week. 

Course Main Course
Cuisine American
Keyword Healthy Sheet pan chicken and veggies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Author Becky

Ingredients

  • 2 Cups Chopped vegetables of your choice. I used broccoli, sweet potato, yellow pepper, green pepper, radishes, and onion.
  • 3 Cloves Garlic I always keep that little jar of minced garlic on hand 😉
  • 2 Tbsp Olive oil
  • 1-2 Tsp Garlic herb seasoning Or salt free seasoning of your choice
  • 2 Tbsp Balsamic vinaigrette
  • 3 Each Chicken breasts

Instructions

  1. Preheat oven to 500 degrees F. (Yes 500 degrees!)

  2. Chop all veggies into ~1/2 inch pieces

  3. Mince the garlic cloves if using fresh 

  4. Mix together the vegetables, garlic, olive oil, balsamic dressing, garlic herb seasoning, and salt and pepper (optional)

  5. Slice the raw chicken into 1/2 inch pieces, mix into the vegetable mixture.

  6. Make sure the mixture is evenly coated, then spread onto sheet pan

  7. Bake for 20 minutes 

  8. Enjoy! I served mine over brown rice, but quinoa or salad would also be delicious. 

Nutrition Facts
Serving Size 1
Servings Per Container 4

Amount Per Serving
Calories 303 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1.5g 8%
Trans Fat g
Cholesterol 55mg 18%
Sodium 312mg 13%
Total Carbohydrate 22g 7%
Dietary Fiber 4g 16%
Sugars 5g
Protein 27g 54%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 

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