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