Chicken and Veggie Sheet Pan Meal -

Chicken and Veggie Sheet Pan Meal

A nutritious and comforting one-pan meal featuring succulent chicken thighs and a vibrant medley of vegetables, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces chicken thighs Any preferred cut of chicken can be used.
2 cups mixed vegetables (bell peppers, broccoli, carrots, zucchini) Feel free to swap for your preferred vegetables.
2 tablespoons olive oil Any neutral oil can be used as a substitute.

Seasonings

1 teaspoon garlic powder Can be replaced with other spices for different flavor profiles.
1 teaspoon paprika Try Italian seasoning or cumin for variations.
to taste salt and pepper Adjust based on personal preference.

Method

Preparation and Cooking

Preheat your oven to 400°F (200°C).
In a large bowl, toss the chicken thighs and mixed vegetables with olive oil, garlic powder, paprika, salt, and pepper until well-coated.
Spread the chicken and vegetables evenly across your sheet pan.
Bake for 25-30 minutes, until the chicken is cooked through and vegetables are tender but still have a delightful bite.
Serve warm and enjoy your nourishing dinner.

Notes

For added elevation, serve over rice, with a salad, or with a side of crusty bread to soak up juices. If you have leftovers, store in an airtight container for up to 3 days, or freeze for up to 3 months.