Description
Enjoy a vibrant autumn-inspired meal with this easy Sheet Pan Chicken and Vegetables, perfect for family dinners or meal prep.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 lb baby potatoes (mixed red and yellow)
- 3 large carrots (sliced)
- 2 cups broccoli florets
- 2 tbsp balsamic vinegar
Instructions
- 1. Preheat Your Oven: Preheat your oven to 400°F (200°C).
- 2. Prepare Your Ingredients: Wash and chop baby potatoes, carrots, and broccoli into bite-sized pieces.
- 3. Season the Chicken: In a bowl, mix olive oil with thyme, rosemary, and oregano. Coat chicken breasts evenly.
- 4. Arrange on the Sheet Pan: Place seasoned chicken on one side of a large sheet pan. Spread chopped vegetables on the other side and drizzle with additional olive oil if desired.
- 5. Bake: Bake for about 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C).
- 6. Serve: Plate up chicken and vegetables, then drizzle with balsamic vinegar before serving.
Nutrition
- Serving Size: Approximately 1 chicken breast with mixed vegetables
- Calories: 335
- Sugar: 4g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Feel free to substitute any seasonal vegetables you have on hand. Adjust herbs according to personal taste. For added flavor, squeeze fresh lemon juice over the dish just before serving.