Looking for a delicious and hassle-free dinner option? Try these Sheet Pan Roasted Chicken and Vegetables!
Course Dinner, Lunch, Main Course, Vegetable
Cuisine American, Western
Keyword chicken and veggies in one pan, healthy dinner ideas, keto chicken recipes, roasted chicken and vegetables, sheet pan chicken and vegetables, sheet pan recipes
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 5
Calories 261kcal
Ingredients
2cupscauliflower florets
2cupsyellow squashchopped
2cupsred bell pepperchopped
2cupsbroccoli florets
1cupred onionchopped
3cupsraw boneless skinless chicken breastschopped into small pieces
Prepare vegetables and chicken and add them to a large bowl.
In a small bowl, prepare sauce with sauce ingredients.
Add sauce to chicken/vegetable mix and toss to coat, making sure everything is mixed and coated.
Place mixture in a single layer on a large, rimmed baking sheet.
Bake at 400 F for 10 mins, toss or rotate the pan, then bake for another 10 minutes.
Remove from oven and use a meat thermometer to ensure the chicken has safely reached an internal temperature of 165 F. If it has, serve and enjoy! (If not, return to oven in 1-minute increments.)
Notes
If you prefer crispier roasted vegetables, spread the mixture across two baking sheets to allow for more space between the vegetables and chicken.