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Sheet-Pan-Chicken-Veggies-3-scaled-1

Sheet Pan Chicken and Veggies

Sheet pan chicken with vegetables is the ultimate template dinner of fresh ingredients and pantry staples. Make this delicious recipe tonight in less than an hour!
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: dinner
Cuisine: American
Diet: Gluten Free
Keyword: Chicken, gluten free, low carb, Sheet Pan
Servings: 4 Meals
Calories: 278kcal
Author: Meal Prep Mondays

Ingredients

  • 1 lb chicken breast cubed
  • ½ ea red onion sliced into half moons or chunks
  • 2 cups broccoli chopped
  • 1 ½ cup cherry tomato halved
  • 5 ea garlic cloves minced
  • 1 ea whole zucchini cubed
  • 2 tablespoon olive oil
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon paprika

Instructions

  • Preheat the oven to 425°F and place foil over a large sheet pan with rimmed sides.
  • Combine all the veggies and chicken right in the pan. Drizzle the olive oil over the top and add the salt, pepper, and paprika. Toss to combine using a wooden spoon or spatula.
  • Cover the top loosely with foil and bake for 20 minutes. Check to make sure the chicken has cooked through. Remove the foil and then bake for another 5 minutes to crisp up the veggies.
  • Remove the pan from the oven, serve immediately, or distribute among 4 meal prep containers.

Notes

This recipe makes 4 meals.

Nutrition

Serving: 1Meal | Calories: 278kcal | Carbohydrates: 19g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1904mg | Potassium: 886mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1464IU | Vitamin C: 66mg | Calcium: 108mg | Iron: 2mg
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