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Sheet Pan Chicken and Vegetables

Yields2 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

This 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.

Sheet Pan Chicken

 2 cups Brussels sprouts, halved
 1 cup broccoli florets
 1 carrot, peeled and thinly sliced (optional)
 1 medium onion, quartered
 8 oz chicken breast
 2 tbsp extra-virgin olive oil
 1 tsp Italian seasoning
 ½ tsp garlic powder
 Sea salt, to taste

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!

Nutrition Facts

Serving Size 8 ounces

Servings 2

Amount Per Serving
Calories 286
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 20g7%

Net Carbohydrate 13g5%
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.

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