Print
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. Dinner Recipes | Quick Dinner Recipes | How to Make Dinner Quickly | What to Make for Dinner | How to Cook Chicken

Chicken and Veggies Sheet Pan Dinner

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.





Course Main Course, Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 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

Instructions

  1. Preheat oven to 425 degrees.

  2. Rinse and pat dry chicken. Set Aside.

  3. Wash and prep the veggies. Place in a large mixing bowl.

  4. In a small mixing bowl, combine 2 tbsp oil, the lemon juice and garlic.

  5. Toss the veggies and the prepared seasoning in the large mixing bowl and spread in a single layer on a sheet pan.

  6. 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.

  7. 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.

  8. Bake for 25-30 minutes.