Sheet Pan Chicken and Veggies
This Sheet Pan Chicken and Veggies recipe is healthy and easy enough to make on a busy weeknight.
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 extra virgin
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
Instructions
Instructions:
- Preheat oven to 425℉.
- Mix all seasonings in a small bowl. Set aside.
- Spray a large sheet pan with nonstick cooking spray or line with parchment paper.
- Trim the chicken and cut into 1 inch cubes. Toss with 2 T of the olive oil and 1/2 of the seasoning mix. Arrange on the sheet pan.
- Place the broccoli and sweet potatoes in a large bowl. Toss with the remaining 3T of olive oil and 1/2 of the seasoning mix. Spread around the chicken on the baking sheet.
- Bake at 425℉ for 15 minutes. Remove sheet pan from oven and stir chicken and veggies. Return to oven.
- Bake at 425℉ for an additional 10-15 minutes, until the vegetables are tender and the chicken reaches 165℉.
Notes
- The timing of this recipe uses frozen veggies. If you are using fresh veggies, you may need to adjust the cooking time.
- Use a large sheet pan so it isn't too crowded, or use two smaller sheet pans.
- Swap out the veggies listed for any veggies that your family loves. Note that some veggies (like green beans or zucchini) may cook faster and should only be added during the last 15 minutes.
- Sheet Pan Chicken and Veggies can be stored in an airtight container in the fridge for 4 days, or frozen for up to 3 months.