Sheet pan dinners can make a perfect meal. They come together quickly, involve just a few kitchen tools, and clean up is usually a breeze! They also require very little planning. In fact, this chicken and veggies sheet pan dinner is so versatile, you can take just about anything from your refrigerator and turn it into a healthy and simple meal. Meal preppers will like the easy preparation as well. Double the recipe and you have lunches for a week in under an hour.
If it’s a busy weeknight and you are short on time, use this chicken and veggies sheet pan dinner to have food on the table in no time.
I like to have an arsenal of simple dinner recipes for busy weeknights. These usually include my beloved slow cooker and pressure cooker, but the classic oven can also be useful when I’m short on time. This chicken and veggies sheet pan dinner is the perfect example. It was so simple and tasty, it has become one of my favorite quick go-to dinners.
Most of these ingredients can probably be found in your kitchen right now, and if not, go ahead and substitute! Do you have broccoli and not brussels sprouts? Perfect! Carrots will add a touch of color and flavor if bell peppers aren’t available. Just about any of your favorite veggies will do.
I love that this dinner uses only one pan, and there’s only one timer to set. It’s literally the perfect weeknight dinner.
Chicken and Veggies Sheet Pan Dinner | Ingredients
The ingredients in this recipe are fully customizable. There are a few main ingredients that should always stay: chicken, vegetables, avocado oil, and lemons.
For the vegetables in this recipe, we went with cauliflower, brussels sprouts, and bell peppers. The colors were gorgeous and the flavors and textures went so well together.
Chicken and Veggies Sheet Pan Dinner | Directions
Preheat oven to 425 degrees.
Rinse the chicken and pat dry. Set aside.
Wash and prep the veggies. Place in a large mixing bowl.
In a small mixing bowl, combine 2 tbsp avocado oil, the lemon juice, and garlic.
Toss the veggies and the prepared seasoning in the large mixing bowl and spread in a single layer on a sheet pan.
In the same mixing bowl, combine 2 tbs oil, Dijon mustard, oregano, thyme, ½ tsp lemon zest, and salt and pepper to taste. Add the chicken breasts to the mixing bowl and toss to coat.
Place the chicken on the sheet pan with the veggies, making room for each breast to lay directly on the sheet pan. Place a slice of lemon on each chicken breast.
Bake for 25-30 minutes.
If it’s a busy weeknight and you are short on time, use this chicken and veggies
sheet pan dinner recipe and you will have food on the table in no time.
- 4 tbsp Avocado Oil
- 4 Boneless Skinless Chicken Breasts
- 1 lbs Brussels Sprouts
- 1 Head of Cauliflower Small
- 1 Orange Bell Pepper
- 2 Lemons 1 Sliced, 1 Juiced and Zested
- 1/4 cup Dijon Mustard
- 1 tsp Oregano
- 1/2 tsp Thyme
- 1 tsp Garlic Minced
- Salt and Pepper To Taste
Preheat oven to 425 degrees.
Rinse and pat dry chicken. Set Aside.
Wash and prep the veggies. Place in a large mixing bowl.
In a small mixing bowl, combine 2 tbsp oil, the lemon juice and garlic.
Toss the veggies and the prepared seasoning in the large mixing bowl and spread in a single layer on a sheet pan.
In the same mixing bowl, combine 2 tbs oil, dijon, oregano, thyme, ½ tsp lemon zest and salt and pepper to taste. Add the chicken breasts to the mixing bowl and toss to coat.
Place the chicken on the sheet pan with the veggies, making room for each breast to lay directly on the sheet pan. Place a slice of lemon on each chicken breast.
Bake for 25-30 minutes.
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