Easy Healthy Chicken & Veggie Sheet Pan Dinner

Prep Time: 15 minutes

Cook Time: 20–25 minutes

Total Time: 35–40 minutes

Servings: 4

Ingredients:

4 boneless skinless chicken breasts or thighs (600–700 g)

2 cups broccoli florets

1 large red bell pepper, sliced

1 large yellow bell pepper, sliced

1 medium red onion, cut into wedges

1 cup cherry tomatoes

1 large carrot, sliced

3 tablespoons olive oil

3 tablespoons fresh lemon juice

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

1–1½ teaspoons salt, to taste

½ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

1 lemon, sliced (optional)

2 tablespoons chopped fresh parsley

Instructions:

Preheat oven to 400°F (200°C) and line or grease a large sheet pan.

Whisk olive oil, lemon juice, garlic, herbs, paprika, salt, and pepper into a marinade.

Toss chicken in the marinade and let sit 5–10 minutes.

Arrange vegetables on the sheet pan, drizzle with some marinade, and toss to coat.

Nestle chicken among vegetables, add lemon slices, and roast 20–25 minutes until chicken is cooked through and vegetables are tender.

Rest briefly, sprinkle with parsley, and serve hot.

Nutrition (Calories)Approximately 400–450 calories per serving (varies with cut of chicken and oil used); best for balanced weeknight dinners, meal prep lunches, or lighter mains with a simple whole-grain side.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Main Course

Cuisine: American

Calories: 400

Notes

Pro Tip:
For extra color and flavor, broil the pan for 2–3 minutes at the end of cooking to add more browning to the chicken and vegetables.