Healthy Holiday Chicken & Veggie Sheet-Pan Dinner
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 1 1/2 cups Brussels sprouts, trimmed and halved
- 2 carrots, cut into sticks
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon ground black pepper
- ½ teaspoon salt (or to taste)
- 1 teaspoon dried thyme or rosemary
- Optional: 1 tablespoon extra-virgin olive oil, with 1 clove of garlic, 1/4 teaspoon parsley, mixed and drizzled on both chicken and veggies.
Directions
- Preheat your oven to 400°F (200°C).
- Toss the potatoes, Brussels sprouts, carrots, and red onion with 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon pepper, and thyme or rosemary. Spread evenly on a large baking sheet.
- Rub the chicken breasts with 1 tablespoon olive oil, garlic powder, paprika, remaining salt, and pepper. Place the chicken among the vegetables on the baking sheet.
- Next, carefully place the prepared dish in the preheated oven. Then, bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). If needed, adjust the cook time for your preferred level of tenderness. Finally, remove from the oven and let it rest for a few minutes before serving. Stir the vegetables halfway through baking for even roasting.
- Optional: Drizzle balsamic vinegar over the roasted vegetables just before serving.
- Plate the chicken with the roasted veggies and garnish with fresh parsley if desired.
Serving Size & Nutrition (per serving)
- Serving Size: 1 chicken breast + 1/4 of the roasted veggies
- Calories: ~330 kcal
- Protein: 32g
- Carbs: 25g
- Fat: 12g
Portions: This recipe is perfectly scaled for a family of 4, giving each person one chicken breast and roughly 1/4 of the roasted vegetables.