Sheet Pan Chicken and Veggies

I’m always looking for recipes that don’t require a lot of prep time during the week and this sheet pan chicken and veggies is one of the easiest. With everything else that goes on with juggling work, homework, kids’ sports schedules, and the general household to-do list, there’s no time to chop/wash/prep multiple items for dinner. This recipe cuts a few steps out by using frozen veggies and spices that we always have on hand. All I have to do is throw together some rice or noodles to serve alongside, and we are good to go!

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In addition to quick and easy recipes, I also like to keep the prep and clean-up simple. For all sheet pan recipes I use these stainless steel sheet pans. They are dishwasher safe and have lasted years. I love that they are easy to clean and always cook evenly. Pure stainless steel is also my favorite choice for mixing bowls, Some of you asked about my plates. Those are also from Amazon and can be found here.

Sheet Pan Chicken and Veggies

Before kids, I loved spending hours in the kitchen with a glass of wine. There was something soothing about prepping and chopping the food and taking my time in the kitchen. Now that there are four of us in the family, I find that i still enjoy cooking with a glass of wine, but I’ve found ways to swap out some of the ingredients that previously took lots of prep time. For example, I used to roast and cube the sweet potatoes in this recipe and use fresh broccoli. If that’s your thing, you do you. I find new enjoyment in dumping the bag of veggies in the bowl knowing it will still taste great but I just saved a lot of time by not having to prep my ingredients.

I like to add all of my spices to a bowl before I start prepping everything else to make that job go a little faster. Sometimes I’ll let my kids take on that task because they love to scoop them and watch the colors come together as they mix them in the bowl. I forgot to take a picture of that part, but you know the drill.

Ingredients

Seasoning

• 2 tsp chili powder
• 1 tsp paprika
• 1 tsp sugar
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cayenne
• 1 tsp salt

Chicken

• 1 lb boneless skinless chicken breasts cubed
• 5 Tbs olive oil 

Veggies

• 1 12oz bag frozen sweet potato cubes can also use three regular sweet potatoes, cubed
• 1 12oz bag frozen broccoli (can also use fresh)

Prep

Preheat your oven to 425 degrees. Spray one large or two medium sheet pans with nonstick cooking spray.

Occasionally, I’ll buy the chicken that’s already cubed. When I don’t have that on hand, I cut the chicken into one inch cubes, drizzle them with 2 tablespoons of olive oil (you can use EVOO or try this Trader Joe’s Garlic Olive Oil that’s a family favorite in our house) and mix with about 1/2 of the spice mix. Spread the chicken on the sheet pan.

In a separate bowl, mix the veggies with the remaining 3 tablespoons of olive oil and the remainder of the spices. Spread around the chicken on the sheet pan.

Bake for 15 minutes. Remove the pan from the oven and stir. Return to oven and cook an additional 10-15 minutes until the chicken reaches 165 degrees and the veggies are tender.

My family loves to serve rice alongside this dish, but it would be great with pasta or on its own. I’ve also used this for meal prep and have added it to small containers with a cup of brown rice. This particular day my youngest asked for “cheesy rice,” so that’s what we did.

Have you tried this recipe? Let us know how it was in the comments!