Sheet Pan Chicken & Veggie Dinner

18 40 486
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Sheet Pan Chicken & Veggie Dinner
Health Highlights
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 medium Red onion (sliced)
1 medium potato Sweet potato
5 small potato(s) Red potato
4 clove(s) Garlic (crushed)
454 gm Chicken breast, skinless
3 tbsp Extra virgin olive oil
1/2 tsp Sea Salt (to taste)
1/2 tsp Black pepper (to taste)
1 dash Cayenne pepper (for spice mix)
1 tsp Cumin (for spice mix)
1 tsp Granulated garlic (for spice mix)
1 tsp Onion powder (for spice mix)
1 1/2 tsp Paprika (for spice mix)
1 tsp Thyme, fresh (for spice mix)
4 sprig Thyme, fresh


  1. Preheat oven to 400°F (204°C). 
  2. In a large bowl combine all chopped vegetables and garlic.
  3. Add in whole chicken breasts or halved chicken breasts.
  4. Coat chicken and vegetables with ollive oil.
  5. In a small bowl mix together salt, pepper, and all spices. Pour the spice mix over the vegetable and chicken mixture and coat evenly.
  6. Add thyme sprigs to the mixture. 
  7. Place on a lined baking sheet and bake for 25-30 minutes until chicken is cooked through (internal temperature 165°F (74°C)).

Nutrition Facts

Per Portion

Calories 486
Calories from fat 122
Calories from saturated fat 19.2
Total Fat 13.6 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 468 mg
Potassium 2257 mg
Total Carbohydrate 62 g
Dietary Fiber 14.7 g
Sugars 12.9 g
Protein 37 g

Dietary servings

Per Portion

Meat 1.3
Vegetables 7.1

Energy sources