Seventeen Healthy Sheet Pan Dinners

Seventeen Healthy Sheet Pan Dinners

Are you ready to transform your weeknight dinners into a deliciously healthy affair? With "Seventeen Healthy Sheet Pan Dinners," you can whip up mouthwatering meals in just 50 minutes! This recipe not only serves up a delightful combination of tender chicken and vibrant mixed vegetables, but it also makes cleanup a breeze. Perfect for busy families or anyone looking to eat well without the hassle, this dish is sure to become a staple in your kitchen. Dive into our article to discover how to create this culinary masterpiece and elevate your dinner game tonight!

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Various
Serves: Serves 4

Ingredients

  1. 1 pound chicken breast
  2. 2 cups mixed vegetables
  3. 2 tablespoons olive oil
  4. 1 teaspoon garlic powder
  5. Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
  2. Prepare the chicken breast by patting it dry with paper towels. Cut the chicken into uniform 1-inch cubes to ensure even cooking.
  3. Wash and chop the mixed vegetables into similar-sized pieces to promote uniform roasting. Good vegetable options include bell peppers, zucchini, broccoli, and carrots.
  4. In a large mixing bowl, combine chicken cubes and chopped vegetables. Drizzle olive oil over the ingredients.
  5. Sprinkle garlic powder, salt, and black pepper evenly over the chicken and vegetables. Toss gently to ensure all pieces are well-coated with seasoning.
  6. Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan. Avoid overcrowding to allow proper roasting and browning.
  7. Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring once halfway through cooking time.
  8. Check the chicken's internal temperature with a meat thermometer. Ensure it reaches 165°F (74°C) for safe consumption.
  9. Remove from oven and let rest for 3-5 minutes before serving. Garnish with fresh herbs like parsley or cilantro if desired.

Tips

  1. Prep Ahead: To save time during the week, consider chopping your vegetables and cubing the chicken ahead of time. Store them in airtight containers in the fridge until you're ready to cook.
  2. Customize Your Veggies: Feel free to mix and match your favorite vegetables! Bell peppers, zucchini, broccoli, and carrots all roast beautifully, but you can also try asparagus, sweet potatoes, or Brussels sprouts for a seasonal twist.
  3. Even Cooking: Cut your chicken and vegetables into uniform sizes to ensure they cook evenly. This way, you won’t end up with undercooked chicken or overcooked veggies.
  4. Don’t Overcrowd the Pan: Spread the chicken and vegetables out in a single layer on the sheet pan. Overcrowding can lead to steaming rather than roasting, which affects the flavor and texture.
  5. Use a Meat Thermometer: To guarantee perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
  6. Add Fresh Herbs: For an extra pop of flavor, sprinkle fresh herbs like parsley or cilantro on top just before serving. It adds a lovely touch and enhances the dish's presentation.
  7. Make It a Meal Prep: This recipe is great for meal prep! Double the ingredients and portion out leftovers for quick lunches throughout the week.

Nutrition Facts

Calories: 274kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: 2g

Cholesterol: 93mg

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