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Sheet Pan Baked Chicken Breast with Veggies

20-25 minutes Cook
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4.7
(497)

There’s something incredibly comforting and nourishing about a hearty plate of baked chicken breast with veggies. This recipe combines the savory flavors of tender chicken with the earthy goodness of vegetables, all cooked together on a single sheet pan for minimal cleanup. Perfect for a busy weeknight dinner or a leisurely weekend feast, this dish is both nutritious and packed full of flavor. Let’s dive into what makes this recipe a household favorite!

Why People Love Cooking This Recipe?

There are several reasons why this sheet pan baked chicken breast with veggies has garnered immense popularity. Firstly, the one-pan nature of the recipe means less hassle and fewer dishes to clean, which is a win for time-strapped individuals. Secondly, it’s an adaptable recipe; you can use any veggies you have on hand, making it perfect for using up leftover produce. Additionally, it’s a cost-effective meal option. Chicken is often an affordable protein, and seasonal vegetables are usually wallet-friendly. Moreover, roasting enhances the natural flavors of the ingredients without the need for excessive seasoning, which appeals to those who love simple, rustic flavors. Lastly, it’s a nutritious balanced meal that appeals to health-conscious individuals.

Why This Recipe Is Healthy?

This recipe is a nutrition powerhouse. Chicken breasts are an excellent source of lean protein, essential for muscle repair and maintenance. Vegetables are rich in fiber, vitamins, and minerals which are vital for overall health. Using olive oil adds healthy fats, known for their benefits on heart health. Moreover, baking is a healthier cooking method compared to frying as it requires less oil, thus reducing the calorie content. The herbs and garlic not only add flavor but contain antioxidants which have various health benefits.

Who Can Eat This Recipe?

This recipe is suitable for almost everyone, including children, adults, and seniors. It’s also an excellent option for those on a gluten-free, paleo, or low-carb diet. However, individuals with specific dietary restrictions or allergies should make modifications accordingly.

Sheet Pan Baked Chicken Breast with Veggies is a delightful dish that combines taste, nutrition, and convenience. Whether you’re a seasoned cook or a kitchen novice, this recipe is bound to become a staple in your meal rotation. Enjoy the simplicity and wholesomeness of this dish with loved ones!

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Sheet Pan Baked Chicken Breast with Veggies Recipe Details

Sheet Pan Baked Chicken Breast with Veggies Recipe Details

amelia-taylor
prep time
10 minutes (plus 30 minutes marination)
cooking time
20-25 minutes
servings
4
total time
1 hour

Equipment

  • Large mixing bowl

  • Sheet pan

  • Parchment paper (optional)

  • Cutting board

  • Knife

  • Oven

Ingredients

  • 4 boneless, skinless chicken breasts

  • 2 cups of assorted vegetables (e.g. bell peppers, carrots, broccoli)

  • 4 tablespoons of olive oil

  • 2 cloves of garlic, minced

  • 1 teaspoon of rosemary

  • Salt and pepper to taste

  • Fresh lemon juice (optional)

Instructions

1

Preheat your oven to 425°F (220°C).

2

In a large bowl, mix together olive oil, garlic, rosemary, salt, and pepper. Add the chicken breasts and let them marinate for 30 minutes.

3

While the chicken is marinating, chop your vegetables into even sizes.

4

Line a sheet pan with parchment paper or lightly grease it.

5

Place the chicken and vegetables on the sheet pan. Drizzle any remaining marinade over the vegetables.

6

Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

7

Optional: Squeeze fresh lemon juice over the dish for added zing before serving.

Notes

First, marinate the chicken with olive oil, garlic, rosemary, salt, and pepper for at least 30 minutes prior to baking. This imparts more flavor into the chicken. Second, cut the vegetables into even sizes to ensure uniform cooking. If you're using vegetables that take longer to cook, like carrots, cut them into smaller pieces compared to faster-cooking vegetables like bell peppers. Lastly, don’t overcrowd the pan; give the ingredients room to breathe so that they roast properly instead of steaming.
Amelia Taylor
282 posts

About author
A creator of healthy recipes, dedicated to nourishing your body with delicious and nutritious meals.
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