Sheet Pan Chicken & Veggies
A simple and delicious sheet pan meal featuring tender chicken breast, roasted potatoes, and crisp green beans, lightly seasoned and cooked to perfection for a healthy weeknight dinner.
Ingredients
- 1.5 pound boneless skinless chicken breasts
- 1.5 pound small potatoes quartered (e.g.
- 1 pound green beans trimmed
- 2 tablespoons avocado oil
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon freshly ground black pepper or to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the cut chicken pieces, quartered potatoes, and trimmed green beans.
- Drizzle the avocado oil over the chicken and vegetables. Season generously with salt and freshly ground black pepper.
- Toss everything together until the chicken and vegetables are evenly coated with oil and seasoning.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan for even roasting.
- Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender and slightly caramelized. Flip the ingredients halfway through cooking for even browning.
- Serve hot and enjoy your effortless, healthy meal!
Notes
For extra flavor, try adding a squeeze of lemon juice or a sprinkle of dried herbs like oregano or thyme before roasting. Other great vegetable additions include bell peppers, broccoli florets, or carrots. Ensure all vegetables are cut to a similar size for even cooking. You can also marinate the chicken for 30 minutes to an hour in a simple mixture of olive oil, garlic powder, and paprika for an extra boost of flavor.