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sheet pan chicken with vegetables

Sheet Pan Chicken with Vegetables

This Sheet Pan Chicken with Vegetables is a delicious and high protein, high fiber dinner that's ready in 30 minutes and great for meal prep.
5 from 4 votes
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Course: Lunch, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 332kcal
Author: Lindsey Janeiro, RD

Ingredients

  • 2 pounds boneless, skinless chicken breast chopped into 1" pieces
  • 8 cups chopped vegetables
  • 3 tablespoons avocado oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Diamond crystal salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
US Customary - Metric

Instructions

  • Preheat oven to 450 degrees and set aside a sheet pan.
  • Place all chopped chicken and vegetables on the sheet pan. Add oil and seasoning and toss to combine.
    2 pounds boneless, skinless chicken breast, 8 cups chopped vegetables, 3 tablespoons avocado oil, 2 tablespoons lemon juice, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Diamond crystal salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper
  • Bake for 20 minutes, or until chicken reaches an internal temperature of 165 degrees.
  • Serve immediately, or transfer to airtight storage containers and refrigerate. Enjoy!

Notes

Nutrition information will vary based on which vegetables are used.

Nutrition

Calories: 332kcal | Carbohydrates: 33g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 534mg | Potassium: 944mg | Fiber: 10g | Sugar: 0.2g | Vitamin A: 12121IU | Vitamin C: 27mg | Calcium: 77mg | Iron: 3mg