Quick Sheet Pan Chicken and Veggie Dinner

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often less expensive.

bell peppers

🥗Healthier: mixed vegetables

💰Cheaper: frozen bell peppers

Frozen options can be more affordable and have a longer shelf life.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds freshness, while dried parsley is more cost-effective.

Preheat the oven to 400°F.

Make the sauce by combining 1/4 cup olive oil, minced garlic, zest and juice of 1 lemon, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 2 teaspoons Italian seasoning, and 1 teaspoon onion powder in a bowl and whisk together.

Set the sauce aside.

Prepare 1 pound of baby potatoes by cutting them in half or quarters and placing them on the sheet pan.

Prepare 2 cups of broccoli florets, cutting them in half if desired, and add to the sheet pan.

Chop 1 red onion into bite-sized pieces and add to the sheet pan.

Cut boneless skinless chicken breast into 1-inch cubes and sprinkle them throughout the sheet pan.

Drizzle the prepared sauce over the chicken and veggies, then toss to coat everything evenly.

Spread the mixture out on the sheet pan in an even layer.

Place the sheet pan in the preheated oven and cook for 25 to 30 minutes until the potatoes are soft and the chicken is cooked through, checking the chicken's internal temperature with a meat thermometer.

Cooking Techniques

Equipment Needed

Spice Level: