A weeknight winner, low on clean-up and high on taste, this Sheet Pan Dinner of Roasted Chicken and Vegetables is super fast, super easy and SUPER tasty! Make ahead for lunches for the week, or just feed the family!

Sheet Pan Chicken Dinner

A weeknight winner, low on clean-up and high on taste, this Sheet Pan Chicken Dinner of Roasted Chicken and Vegetables is super fast, super easy and SUPER tasty! Make-ahead for lunches for the week, or just feed the family!
5 from 13 votes
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Course: Dinner, Lunch, meal prepping
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 301kcal
Author: Kylee Cooks

Ingredients

  • 1 lb chicken tenders
  • 2 medium zucchini cut into half moon chunks
  • 1 large bell pepper cut into chunks
  • 1 red onion cut into wedges (then halved)
  • 1 cup cherry or grape tomatoes

Seasoning/dressing

  • ¼ cup olive oil
  • 3 Tbs fresh lemon juice
  • 1 Tbs crushed garlic
  • 2 tsp dried oregano dried
  • 2 tsp dried basil dried
  • 2 tsp salt
  • 1 tsp pepper

To serve

Instructions

  • Preheat the oven to 425F.
  • Chop vegetables and put them in a large bowl and add the chicken tenders.
  • In another bowl, whisk together the seasoning ingredients until well combined.
  • Pour seasoning/dressing over the chicken and vegetables and mixed until well combined.
  • On a large baking sheet, arrange the chicken and vegetables in a single layer, and bake for 15 minutes, until the chicken is cooked through (165F) and the vegetables get a nice char on them.

TO EAT NOW

  • Serve immediately, with cooked quinoa or rice, and squeeze a little extra lemon over the top (optional)
  • Devour

MEAL PREP

  • Divide into meal prep bowls and store in the refrigerator until needed. Remove the lemon wedge (lemon is not good hot!)
  • Reheat in microwave, squeeze a little lemon over your food.
  • Devour.

Notes

  • Mix it up and change out the veggies for whatever is in season (just remember to cut them similar sizes). I keep the zucchini bigger because they do cook faster than other veggies.
  • This will work well with chicken breasts cut into strips or even bite-sized chunks. You can also do thighs or whole breasts if that is what you prefer. Just ensure that the chicken gets to 165 degrees F.
  • Seasoning suggestions:
    • a blend of garlic powder, onion powder, red peppers, paprika & celery salt for a spicy twist
    • a blend of cumin, coriander, chili and lime for a southwestern taste
  • Chicken with potatoes or sweet potatoes - add a few of these (chopped up small) for is a wonderful, hearty meal

Nutrition

Calories: 301kcal | Carbohydrates: 11g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 1307mg | Potassium: 887mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1470IU | Vitamin C: 69mg | Calcium: 51mg | Iron: 1.7mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!