The Lean Green Bean
  • Home
  • About
  • Become An RD
  • Recipes
  • Ebooks
  • Food Prep
  • Kids
  • Other
    • Videos
    • Work With Me
    • My Favorite Things
    • Workouts

Sheet Pan Chicken and Vegetables

November 30, 2016 by Lindsay 10 Comments

1032shares
  • Facebook 66
  • Twitter
  • Email

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!

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.

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!

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.

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!

 

Here’s the recipe!

Print

Sheet Pan Chicken and Vegetables

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!
Scale

Ingredients

  • 1 ½ to 1 ¾ pounds boneless skinless chicken breasts
  • kosher salt
  • 1 pound broccoli crowns
  • 1 medium red bell pepper
  • 2 tablespoons olive oil
  • ¼ cup creamy unsalted peanut butter
  • 1 tablespoon low-sodium tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey (sugar or maple syrup works too)
  • juice from ½ lime (about 1 to 1 ½ tablespoons)
  • 3 tablespoons water
  • pinch of salt
  • sesame seeds, optional
  • sliced green onions, optional

Instructions

  1. Preheat oven to 425F. Line a large jelly roll pan or 2 large rimmed baking sheets with foil or parchment paper. If you are using foil, lightly coat it with cooking spray.
  2. Pat the chicken breasts dry with paper towels. Cut the chicken in half crosswise. Slice the thicker portion of the chicken breast horizontally so that you get ½-inch thick slices of chicken. If the chicken breast is very thick, you might also want to slice the other half horizontally. Sprinkle all chicken pieces with kosher salt. Spread chicken pieces on top of prepared baking sheets.
  3. Cut broccoli into smaller pieces. Toss the broccoli with 1 ½ tablespoons of olive oil and a pinch of salt. Spread them over the baking sheets.
  4. Seed the red pepper and slice into strips. Toss with remaining olive oil and spread them over the baking sheets.
  5. Bake everything for 15 to 18 minutes, until the chicken is cooked through and the temperature of the meat reaches 165F.
  6. I like my broccoli quite roasted, so I will plate the chicken and continue roasting the vegetables for another 8 to 10 minutes. You can leave the peppers on the baking sheet.
  7. While the chicken and vegetables are cooking, prepare the sauce. Mix all of the peanut sauce ingredients together in a bowl. Taste the sauce and adjust the seasoning to taste. If you prefer the sauce warmed, heat it in a saucepan on low.
  8. Serve roasted chicken and vegetables with peanut sauce and your favorite grains or root vegetables.
  9. Top with sesame seeds and sliced green onions if you like. Refrigerate any leftover sauce for up to 1 week.

Did you make this recipe?

Tag @theleangreenbean on Instagram

Sounds tasty, right?!

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!

What’s your favorite sheet pan dinner?

Top Food Prep Tips
WANT TO FOOD PREP LIKE A PRO?

Get my top 3 tips!
Plus quick, healthy recipe ideas right to your inbox every week!

Enter your email here ...

Filed Under: Dinner Tagged With: Bell Pepper, Broccoli, Chicken, Honey, Peanut Butter, Rice Vinegar, Soy Sauce

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

« Moms: Here Are 10 Things To Stop Feeling Guilty About
Tuna Quinoa Cakes »

Comments

  1. Angela @ Happy Fit Mama says

    November 30, 2016 at 2:30 AM

    This recipe has my name written all over it! And the peanut sauce solidified that. I love quick, easy one pan dinners. They totally save me on busy weeknights!

    Reply
  2. Kelli says

    November 30, 2016 at 6:26 AM

    I LOVE peanut sauce and you’ve made it even better by pairing it with a sheet pan dinner! This will be making its way into my meal plan soon 🙂

    Reply
  3. Heather @Lunging Through Life says

    November 30, 2016 at 6:50 AM

    Adding peanut sauce just makes this even better. What an easy and delicious weeknight dinner!

    Reply
  4. Vitaliya Nadezhdina says

    November 30, 2016 at 9:47 AM

    Oh divine! I love everything with this kind of sauce. I’m sure it’s absolutely gorgeous altogether

    Reply
  5. Kristen Chidsey says

    November 30, 2016 at 9:48 AM

    The peanut sauce was a great move-you took a plain sheet pan dinner and made it spectacular!

    Reply
  6. Kelli @ Hungry Hobby says

    November 30, 2016 at 10:25 AM

    It’s funny I’ve got a mix between fancy dinners and throw this together and eat it RIGHT now type dinners! this looks delicious!

    Reply
  7. Tara | Treble in the Kitchen says

    November 30, 2016 at 10:30 AM

    Looks so fantastic! I’ve been LOVING the sheet pan dinner lately 🙂

    Reply
  8. Fiona @ Get Fit Fiona says

    November 30, 2016 at 10:56 AM

    This recipe looks so good! It’s hard to go wrong with anything that has peanut sauce on it!

    Reply
  9. dixya @food, pleasure, and health says

    November 30, 2016 at 10:37 PM

    that peanut sauce is everything!

    Reply

Trackbacks

  1. Recipe Wednesday: From the Oven says:
    November 8, 2017 at 7:58 AM

    […] from top left: Decadent Flourless Chocolate Tahini Brownies from Amee’s Savory Dish, Sheet Pan Chicken and Vegetables from The Lean Green Bean, Dirty Chai Flouress Brownies from Cotter Crunch, Spinach Cheese Strata […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

lindsay livingston, Registered Dietitian from Columbus, OH, owner of the lean green bean

Hi, I’m Lindsay! I’m a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

Questions? Comments? Email me:
[email protected]

Want Quick and Healthy Dinners?GET MY TOP FOOD PREP TIPS !

... plus, weekly quick and healthy recipes the whole family will love.

Top Food Prep Tips
[email protected]

Search

Buy My Ebooks!

sidebar

Most Recent Posts

These Easy Banana Oat Bars are gluten-free, kid-friendly and make the perfect snack. Grab the kids and try this recipe today!
Freezer Chicken Tenders with steamed peas and mac and cheese for dinner
A list of Lower Sugar Cereals for Kids if you are looking for some new options for breakfasts or snacks. They all have six grams of added sugar or less and at least two grams of both protein and fiber.
collage of apple breakfast recipes
toddler snack ideas
Healthy Snack Bars for Kids and granola bars
This list of healthy packaged snacks for kids (and adults too!) is meant to provide inspiration for busy parents who are looking for some new ideas. Homemade snacks are great but there are also some good store-bought snacks available!
One Pot Comfort Meals collage of 6 recipe photos

The Lean Green Bean is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Read the full privacy and disclosure policy here.


Copyright © 2021 · The Lean Green Bean · Customized by Grits Design