This easy Sheet Pan Chicken and Vegetables is a quick, healthy dinner recipe. Top it with a flavorful peanut sauce and the whole family will love it!
Hi, friends! This is Lisa from Healthy Nibbles & Bits, and I’m so excited to be guest posting for Lindsay while she’s spending time with her baby girl!! Woooot! The last time I posted here, Chase was still a wee baby boy. I can’t believe he’s 2 already and rocking CrossFit (of course)! Time flies!
When Lindsay and I were brainstorming ideas for my post, she mentioned that many of you love quick and simple dinner recipes. I can definitely relate. You would think that as a food blogger, I cook fancy dinners all the time, but that’s so not the case. On most days, I just want to get in and out of the kitchen. That’s why sheet pan meals are such a staple in my house, especially during the colder months.
This sheet pan chicken and vegetables with peanut sauce is exactly the type of thing that I cook at home. The cooking time for the dish is about 20 to 25 minutes and most of it is hands off. Yea, I don’t like overly fussy dinners either.
You can eat the roasted chicken and vegetables alone or pair it with cooked grains (like quinoa or rice) or roasted potatoes (probably my fave combo). If you decided to eat it with roasted root vegetables, I highly recommend cooking them for 35 to 40 minutes, tossing them midway through.
Here’s a few more cooking notes for the recipe:
- Chicken breasts come in all shapes and sizes, and I find that chicken breasts are often times thicker on one side. To guarantee even cooking, I cut the chicken breasts in half crosswise, separating the thicker portion from the thinner one. Then, I slice the thick portion of the chicken breast horizontally to get two ½-inch slices. So, one breast should yield 3 pieces, sometimes 4 if the breast is very thick all around.
- Finally, all of the chicken pieces and vegetables should fit in one large jelly roll pan. Make sure that you don’t crowd everything into a small sheet pan because you’ll end up steaming everything instead of roasting them. If you don’t have a jelly roll pan, 2 large rimmed baking sheets will do the job.
Here’s the recipe!
Sounds tasty, right?!
What’s your favorite sheet pan dinner?