Sheet Pan Chicken and Vegetables
ChefRhonda PlataDifficultyBeginnerThis recipe is perfect for meal prep as the vegetables can be chopped beforehand and roasted just in time for dinner, or a large batch can be roasted, packed and placed in the refrigerator, and re-heated. This mixture of protein and vegetables is a meal on its own or it pairs nicely with a peppery arugula salad.
Serving Size 8 ounces
Servings 2
Net Carbs
- Amount Per Serving
- Calories 286
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Dietary Fiber 7g29%
- Sugars 9g
- Protein 31g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Add the vegetables and the chicken to the baking sheeting then drizzle with the oil and season with the Italian seasoning, garlic powder, and salt; toss to evenly coat the chicken and vegetables.
Bake for 25 minutes or until the chicken is cooked through and the veggies are tender. Season with additional salt if needed. Divide between plates and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Add the vegetables and the chicken to the baking sheeting then drizzle with the oil and season with the Italian seasoning, garlic powder, and salt; toss to evenly coat the chicken and vegetables.
Bake for 25 minutes or until the chicken is cooked through and the veggies are tender. Season with additional salt if needed. Divide between plates and enjoy!
