TL;DR: This Sheet Pan Chimichurri Chicken and Veggies recipe is an easy, flavorful meal prep made with juicy chicken thighs, roasted mini potatoes, fresh green beans, and a bright homemade chimichurri sauce. It stores well for up to 4 days, reheats easily, and gives you a balanced lunch or dinner without a pile of dishes.
Sheet pan meals are one of my favorite ways to meal prep because they keep things simple without making food feel boring. This Sheet Pan Chimichurri Chicken and Veggies recipe checks all the boxes: it's fresh, filling, easy to prep, and loaded with flavor from a homemade parsley-cilantro chimichurri sauce.
I've found that the best meal prep recipes are the ones that don't require a complicated cooking process. With this one, the chicken, potatoes, and green beans roast together on one pan while the chimichurri comes together quickly in a blender or food processor.
It's a great option when you want something wholesome for the week but still want your meals to feel bright and satisfying. If you're always looking for easy prep ideas, this one fits right into our collection of Sheet Pan Meals and High Protein Recipes.
Summarize this Recipe or Get Macros
Why You'll Love This Recipe
- It's easy to prep: Everything cooks on one sheet pan, which means fewer dishes and less cleanup.
- It's full of fresh flavor: The chimichurri sauce adds brightness from fresh herbs, lemon, lime, garlic, and olive oil.
- It's balanced for meal prep: You get protein, vegetables, and a satisfying starch in one container.
- It reheats well: Chicken thighs stay tender, and the potatoes hold up nicely for weekday lunches.
- It's flexible: You can swap the green beans, use chicken breast, or serve it over rice if that fits your week better.
Ingredients:
Chicken and Veggies:
- 1.5 lbs. Chicken Thighs (boneless, skinless)
- 1 lb. Mini Gold Potatoes (cut into quarters)
- 3 C. Fresh Green Beans (trimmed)
- 3 Tbsp. Avocado Oil
- 2 tsp. Ground Black Pepper
- 1 tsp. Pink Himalayan Salt
Chimichurri:
- 1 Bunch Fresh Flat Leaf Italian Parsley (leaves only)
- 1 Bunch Fresh Cilantro (leaves only)
- Juice of 1 Lemon
- Juice of 1 Lime
- 2 Garlic Cloves
- ½ C. Extra Virgin Olive Oil
- 2 Tbsp. Red Onion
- 2 tsp. Pink Himalayan Salt
- ¼ tsp. Red Chili Pepper Flakes
Get the best chimichurri recipe HERE
How To Make Sheet Pan Chimichurri Chicken And Veggies
Step 1: Prep The Sheet Pan
Preheat your oven to 400°F and line a large sheet pan with parchment paper or lightly coat it with cooking spray.
Cut the mini gold potatoes into quarters so they cook evenly. Trim the green beans and pat the chicken thighs dry with a paper towel. This helps the seasoning stick and gives the chicken a better texture once roasted.
Step 2: Season The Chicken And Vegetables
Add the chicken thighs, quartered potatoes, and green beans to the sheet pan.
Drizzle everything with avocado oil, then season with black pepper and pink Himalayan salt. Toss the potatoes and green beans to coat them well, and rub a little seasoning over the chicken thighs.
I like to keep the chicken on one side of the pan, potatoes in the middle, and green beans on the other side. This makes it easier to portion everything into meal prep containers later.
Step 3: Roast Until Cooked Through
Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Depending on the size of your chicken thighs and potatoes, you may need a few extra minutes. If the green beans cook faster than everything else, you can remove them early or place them toward the outer edge of the sheet pan.
Step 4: Make The Chimichurri Sauce
While the sheet pan is in the oven, make the chimichurri.
Add parsley, cilantro, lemon juice, lime juice, garlic, olive oil, red onion, salt, and red chili pepper flakes to a blender or food processor. Pulse until the sauce is combined but still slightly loose and textured.
Chimichurri should not be completely smooth like a creamy dressing. I like mine with a little texture so the herbs still feel fresh.
Step 5: Portion For Meal Prep
Once the chicken and veggies are cooked, let everything cool slightly before dividing into meal prep containers.
Add chicken to one compartment, potatoes to another, and green beans to the larger vegetable compartment. You can spoon the chimichurri over the chicken right away or store it separately in a small sauce cup.
For the freshest flavor, I prefer storing the chimichurri separately and adding it after reheating.
How To Store This Meal Prep
When people ask me how to store this meal prep, my answer is simple: keep the cooked chicken, potatoes, and green beans in airtight meal prep containers in the refrigerator for up to 4 days.
For best results, let the food cool before sealing the containers. This helps prevent excess steam from building up, which can make the potatoes and green beans softer.
Store the chimichurri sauce in a separate airtight container or small condiment cup. Since it's made with fresh herbs, citrus, garlic, and olive oil, it tastes best when added after reheating.
Can I Freeze This?
Yes, you can freeze the chicken and potatoes, but I would not freeze the green beans or chimichurri if you want the best texture.
Green beans can become soft after freezing and reheating, and fresh herb sauces like chimichurri can lose some of their bright flavor in the freezer.
To freeze, place the cooked chicken and potatoes in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Make a fresh batch of chimichurri when you're ready to serve, or freeze it separately in small portions if needed.
Helpful Tips And Ingredient Swaps
- Use chicken breast if you prefer: Chicken breast works, but keep an eye on the cook time so it doesn't dry out.
- Swap the veggies: Asparagus, zucchini, broccoli, or bell peppers would all work well here.
- Make it lower carb: Skip the potatoes and add extra green beans or another non-starchy vegetable.
- Add a grain: If you want a bigger meal, serve this with rice, quinoa, or cauliflower rice.
- Keep the sauce separate: Chimichurri tastes freshest when added after reheating.
Nutrition Facts
Estimated per serving, based on 4 servings:
- Calories: 560
- Protein: 32g
- Carbohydrates: 25g
- Fat: 38g
- Fiber: 5g
Nutrition will vary depending on the exact size of the chicken thighs, how much chimichurri you use per serving, and any swaps you make.
For a more personalized breakdown, you can use the Macro Calculator.
FAQs
What Is Chimichurri Sauce?
Chimichurri is a loose, herb-based sauce often served with meat. It's usually made with fresh herbs, garlic, olive oil, vinegar or citrus, and a little heat from chili flakes.
For this recipe, I use parsley, cilantro, lemon, lime, garlic, olive oil, red onion, and red chili pepper flakes.
Can I Make The Chimichurri Ahead Of Time?
Yes. You can make the chimichurri 1 to 2 days ahead and store it in the refrigerator.
The olive oil may firm up slightly when chilled, so let it sit at room temperature for a few minutes and stir before serving.
Can I Use Frozen Green Beans?
Yes, but fresh green beans will give you a better texture.
If using frozen green beans, thaw and pat them dry first. This helps prevent extra moisture from making the sheet pan watery.
How Do I Keep The Chicken From Drying Out?
Chicken thighs are naturally more forgiving than chicken breast, which makes them great for meal prep.
To keep them juicy, avoid overcooking and check for an internal temperature of 165°F. Let the chicken rest for a few minutes before slicing or portioning.
Is This Recipe Good For Lunch Or Dinner?
Both. I like this recipe for meal prep lunches because it reheats well, but it also works as an easy weeknight dinner.
You can prep the sauce ahead, roast everything on one pan, and have a balanced meal without overthinking it.
Final Thoughts
This Sheet Pan Chimichurri Chicken and Veggies recipe is exactly the kind of meal prep I come back to when I want something easy, fresh, and reliable. The sheet pan keeps the cooking simple, while the chimichurri makes the whole meal taste like something you actually want to eat again tomorrow.
That's the real win with meal prep. It's not just about making food ahead. It's about making food that still feels good on day three.
If you love this recipe, check out the Workweek Lunch Meal Planner to make healthy meal prep simple and stress-free all week long.
Ingredients
Chicken and Veggies
- 1.5 pounds chicken thighs boneless and skinless
- 1 pound mini gold potatoes cut into quarters
- 3 cups fresh green beans trimmed
- 3 tablespoon avocado oil
- 2 teaspoon black pepper
- 1 teaspoon Salt
Chimichurri Sauce
- 1 bunch fresh fla leaf italian parsley leaves only
- 1 bunch Fresh cilantro leaves only
- 1 medium Lemon juice only
- ½ medium lime juice only
- 2 cloves garlic
- ½ cup olive oil
- 2 tablespoon red onion
- 2 teaspoon Sea Salt
- ¼ teaspoon red chili pepper flakes
Instructions
- Preheat oven to 400℉ and line 2 sheet pans (or one large sheet pan) with foil - set aside.
- In a medium mixing bowl, toss together potatoes and one tablespoon's worth of avocado oil together until well-coated.
- In a separate bowl, toss green beans in one tablespoon's worth of avocado oil until coated - set aside.
- Spread potatoes, in an even layer, onto sheet pan, trying not to over-crowd.
- Next, coat chicken thighs in remaining one tablespoon's worth of avocado oil and place onto sheet pan.
- Place chicken and veggies into oven (middle rack) and roast for 35-40 minutes or until chicken has reached internal temperature of 165℉ and potatoes are fork tender and golden browned. During the last 10 minutes of roasting, make space for green beans and let them cook until bright green and slightly tender. Season chicken and veggies with salt and pepper.
- While the chicken and veggies roast, prepare chimichurri sauce by adding all ingredients (except olive oil) to a high speed blender or food processor - pulse a few times util herbs are slightly broken down. Then, add olive oil and pulse a few more times until everything is combined, but chimichurri still has some texture.
- Spoon chimichurri over chicken just prior to serving/enjoying and keep in separate container when storing.
- Serve, store, and enjoy!
Baron Kanter says
I am confused about the recipe. The recipe at the top says 5lbs chicken, 1lb 8ox potatoes, etc.. the recipe at the bottom says 1 lb potatoes. Assuming that the one at the bottom is per 4 meals, what is the recipe at the top?
Meal Prep on Fleek says
Our apologies Baron... it is a typo at the top (now fixed). Please follow the instructions in the bottom recipe portion. 👍🏼