Sheet Pan Chicken & Veggie Dinner

18 40 525
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Sheet Pan Chicken & Veggie Dinner
Health Rating
A wonderful mix of vegetables and juicy chicken breast with fresh spices!


1 bunch, trimmed Asparagus
227 gm Brussels sprouts
6 medium Carrots (sliced)
1/2 tsp Black pepper (to taste)
1/4 tsp Cayenne pepper (for spice mix, to taste)
454 gm Chicken breast, skinless
1 tsp Cumin (for spice mix)
3 tbsp Extra virgin olive oil
4 clove(s) Garlic (crushed)
1 tsp Granulated garlic (for spice mix)
1 tsp Onion powder (for spice mix)
1 1/2 tsp Paprika (for spice mix)
1 medium Red onion (sliced)
5 small potato(s) Red potato
1 tsp Sea salt (to taste)
1 medium potato Sweet potato
4 tsp Thyme, fresh (for spice mix)
4 sprig Thyme, fresh


1. Preheat oven to 400°F.

2. In a bowl combine all chopped veggies and garlic.

3. Add in whole chicken breasts or halved chicken breasts.

4. Coat with oil, salt, and pepper.

5. In a small bowl mix together all spices. Pour spice mix over veggie and chicken mixture and coat evenly.

6. Add thyme sprigs to the mixture. Place on a lined baking sheet and bake for 25-30 minutes until chicken is fully cooked through.

7. Add additional salt and pepper as desired.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 525
Calories from fat 120
Calories from saturated fat 18.9
Total Fat 13.4 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 8.2 g
Cholesterol 65 mg
Sodium 766 mg
Potassium 2230 mg
Total Carbohydrate 65 g
Dietary Fiber 13.3 g
Sugars 12.4 g
Protein 36 g

Dietary servings

Per Portion

Meat 1.3
Vegetables 7.1

Energy sources




is high in lean protein which is important for building and maintaining muscle mass


is a great source of fiber, and high in vitamins A, C, and E

Recipe from: