Sheet Pan Roasted Chicken & Vegetables
Sheet pan roasted chicken & vegetables is a wholesome, no-fuss dinner. Juicy chicken roasts alongside seasoned veggies for a meal that’s flavorful, hearty, and easy to clean up.
Servings: 4 servings
Ingredients
- 1.5 lbs boneless skinless chicken tenderloins
- 3 large carrots thinly sliced
- 3 cups fresh broccoli florets
- 2 cups fresh cauliflower florets
Seasoning Mixture:
- ¼ cup olive oil
- Juice from 1 lemon
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 400 degrees F.
- Line a sheet pan with parchment paper or aluminum foil.
- Scatter the vegetables and chicken all over the sheet pan.
- To a small bowl add all of the seasoning mixture whisk well. Drizzle the seasoning mixture all over the vegetables and chicken. Stir around to coat in the mixture.
- Bake for 25-30 minutes or until chicken is completely cooked. Enjoy!
Nutrition
Calories: 376kcal | Carbohydrates: 13g | Protein: 40g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 558mg | Potassium: 1173mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8125IU | Vitamin C: 89mg | Calcium: 91mg | Iron: 2mg
