Sheet Pan Chicken and Veggies
This simple chicken and veggie bake comes together quickly and is perfect for busy weeknights!
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: Dinner
Cuisine: American
Servings: 4 servings
Author: Cassy Garcia
- 12 ounces green beans ends trimmed and cut in half
- 3 carrots cut into 1/2 inch thick coins
- 1 red onion chopped into 1/2-inch pieces
- 1 pint cherry tomatoes
- 1 pound chicken thighs boneless, skinless, chopped into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Italian seasoning
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Preheat the oven to 400 F.
Place the vegetables and chicken on a sheet pan, then add the oil, lemon juice, Italian seasoning, garlic powder, salt, and pepper. Stir to combine then spread evenly across the baking sheet.
Bake for 30 minutes, until the chicken is fully cooked through and the veggies are wilted and starting to brown.
Calories: 275kcal | Carbohydrates: 17.8g | Protein: 25.5g | Fat: 12.3g | Saturated Fat: 2.4g | Cholesterol: 106.5mg | Sodium: 731.7mg | Fiber: 5.6g | Sugar: 8.3g