30 Minute Sheet Pan Chicken and Vegetables

I love getting creative in the kitchen! Trying new recipes, cooking with flavors from all around the world; it’s what makes food exciting! But there are days when my creativity is spent. I just want an easy meal that still tastes AMAZING. Enter the ever brilliant 30 Minute Sheet Pan Chicken and Vegetables. This dish could not be any simpler, and yet it looks gorgeous and is bursting with flavor! It could be the perfect meal for families because there is destined to be something on that sheet pan that everyone will happily devour.

For this meal, I scored big on a great deal at our local farm store, Lake Meadows Naturals. The BOGO boneless split chicken breasts came with the tenderloins too (a happy surprise). The quality of the chicken is excellent, as is all of their products! Check out my Instagram post for a tour of this quaint local farm and farm store!

Five Reasons we love 30 minute sheet pan chicken and veggies

1- 10 minutes of prep and 20 minutes in the oven is all the time you need.

2- The vegetables you use can be exchanged for virtually anything you and your family like!

3- Clean-up is a snap! The whole meal cooks on 1 dish!

4- The sheet pan is so colorful and appealing that even your pickiest eaters might be enticed to try a bite.

5- This meal is SCD friendly, grain-free, sugar-free and is packed with nutrients and protein!

Even with 4 hungry bellies, we usually end up with leftovers. Just pop those lovely leftovers in an airtight container and lunch for the next day is already prepared.

30 Minutes Sheet Pan Chicken and Vegetables is a filling and complete meal all on its own. (That’s why we love it!) But if you’re feeling especially hungry, try scooping the chicken and veggies on top of this Quick and Easy Cauliflower Rice or alongside this Creamy Cauliflower Mash.

30 Minute Sheet Pan Chicken and Vegetables

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• Author: Kristi McCollom
• Total Time: 30 minutes
• Yield: 4–6 servings 1x

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Description

One pan, 30 minutes and a just a few ingredients and dinner is done!  The kids love the colorful, delicious Italian flavored chicken and veggies. Mom loves the easy prep and easy clean up.  This is one weekday meal you will make over and over again!

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Ingredients

Scale 1x2x3x

1.5 lbs chicken boneless chicken breast and/or chicken tenderloin

2 cups butternut squash- cut into 1/2 cubes (about 1/2 of a medium squash)

2 heads broccoli florettes

2 sweet peppers of any color

1/2 onion

Juice and zest from 1/2 lemon

2 1/2 tsp Italian seasoning

1 tsp garlic powder

1 tsp onion powder

1 1/4 tsp salt (divided)

black pepper

1/4 cup parmesean cheese (optional)

2 slices proscuitto (optional)

fresh parsley or cilantro for serving (optional

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Instructions

1. Chop chicken breasts into bite sized pieces.  Season the chicken with salt and pepper and a drizzle of olive oil and set aside while you chop the veggies.
2. Preheat the oven to 400.
3. Chop the butternut squash into 1/2 inch cubes.  Place in a large bowl and toss with a drizzle of olive oil, 1/4 tsp salt and pepper.  **Keep this bowl handy for the next steps.
4. Place the squash on a large baking sheet in a single layer and put it in the oven while the oven pre-heats and you chop the rest of the veggies.  Remove once the squash just begins to soften…do not cook it all the way.  About 10 minutes.   (The squash takes a bit longer to cook)
5. Chop the broccoli, peppers and onions and place them in the large bowl from earlier.
6. Add the chicken to the same bowl.  (It’s ok to mix the raw chicken and veggies.  They will all get cooked in the oven.)
7. Toss the chicken and veggie mixture with the lemon juice and zest, Italian seasoning, garlic powder, onion powder and 1 tsp salt.
8. Add the seasoned mixture to the sheet pan with the butternut squash.
9. Bake for 15-20 minutes until the veggies reach your desired doneness.
10. If using, sprinkle the parmesan cheese and chopped prosciutto on top of the chicken and veggies and broil for 1-2 minutes until the cheese is melted and the prosciutto is a little crispy.
11. Serve warm with chopped parsley/cilantro. Enjoy!

Notes

Feel free to substitute the vegetables for anything that your family likes.  Some suggestions are sweet potato, zucchini, yellow squash, mushrooms, asparagus pieces, or cauliflower.  If you use sweet potato, place it in the oven first as you would the butternut squash.

Store leftovers in an airtight container for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes