Sheet Pan Roasted Chicken and Vegetables
Sheet pan roasted chicken and vegetables is a simple, all-in-one meal with crispy, juicy chicken and perfectly seasoned veggies.
Servings: 4 servings
Ingredients
- 3 cups cherry tomatoes halved
- 3 large carrots sliced
- 12 oz frozen green beans
- 2 tbsp olive oil
- Dash salt and pepper
- 1 ½ lbs chicken breast cut into strips
- 1 tbsp your favorite chicken seasoning I used the Kinder’s golden roasted chicken seasoning
Instructions
- Preheat oven to 400 degrees F.
- Place the cherry tomatoes, carrots, and frozen green beans on the sheet pan, drizzle with the oil, and sprinkle with a dash of salt and pepper. Stir the vegetables around until evenly coated.
- Season both sides of the chicken with the chicken seasoning of your choice and place on the sheet pan around the vegetables.
- Bake for 25 to 28 minutes or until the chicken reaches an internal temperature of 165 F. Enjoy!
Video
Nutrition
Calories: 334kcal | Carbohydrates: 18g | Protein: 40g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 253mg | Potassium: 1272mg | Fiber: 6g | Sugar: 8g | Vitamin A: 10268IU | Vitamin C: 41mg | Calcium: 129mg | Iron: 4mg
