Sheet Pan Roasted Chicken & Veggies

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Sheet Pan Roasted Chicken & Veggies

Course: Dinner
Keyword: chicken, dairy-free, gluten-free, grain-free, one pan
Calorie: 200-300, Under 300
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 2
Calories: 286kcal


  • 2 cups Brussels Sprouts (halved or quartered)
  • 1 cup Broccoli (cut into small florets)
  • 1 Carrot (peeled, thinly sliced)
  • 1 Yellow Onion (medium, cut into wedges)
  • 8 ozs Chicken Breast
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Italian Seasoning
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Sea Salt


  • Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
  • Add the veggies and the chicken to the baking sheeting then drizzle with the oil and season with the Italian seasoning, garlic powder, and salt.
  • Bake for 25 minutes or until the chicken is cooked through and the veggies are tender. Season with additional salt if needed. Divide between plates and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • More Flavor

    Add other dried herbs and spices.
  • No Chicken Breast

    Use chicken thighs or drumsticks instead.
  • Serve it With

    Cauliflower rice, quinoa, brown rice, roasted potatoes, or mashed sweet potato.


Serving: 2g | Calories: 286kcal | Carbohydrates: 20g | Protein: 31g | Fat: 10g | Cholesterol: 82mg | Sodium: 407mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6076IU | Vitamin C: 117mg | Calcium: 95mg | Iron: 4mg

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