Sheet Pan Chicken and Veggies
Servings 6 servings
Ingredients
Chicken and vegetables
- 2-3 boneless skinless chicken breasts, cut into ½-inch pieces
- 4 cups Yukon gold potatoes quartered
- 3 large carrots sliced
- 1 large red onion cut into thin wedges
- 1 zucchini sliced into halves
- 1 yellow squash sliced into halves
- 2 tablespoons olive oil
- Salt & pepper to taste
- Optional garnishes: fresh chopped parsley and lemon wedges
Marinade
- ¼ cup olive oil
- 5 cloves chopped garlic
- 2 teaspoons lemon juice
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 400°F.
- In a small bowl or mason jar, combine all marinade ingredients. Add diced chicken pieces to a large bowl or plastic bag. Pour marinade over chicken and coat completely. Place in the refrigerator to marinate until needed (30 minutes minimum).
- On a large baking pan, toss in the potatoes, carrots, red onion, zucchini, and squash with olive oil, salt, and pepper to taste.
- Bake at 400°F for 15-20 minutes.
- Remove vegetables from the oven, stir, and arrange chicken among the vegetables.
- Drizzle any remaining marinade over the chicken.
- Bake for another 15-20 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Garnish with fresh chopped parsley and lemon wedges, if desired. Serve while hot.
Nutrition
Serving: 1cup | Calories: 280kcal | Carbohydrates: 32g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 121mg | Fiber: 5g | Sugar: 6g
