Sheet Pan Roasted Chicken and Vegetables
Sheet pan meals are a great weeknight meal option. This sheet pan roasted chicken and vegetables recipe is made with healthy ingredients, making it a perfect dinner choice when you’re looking for a boost of nutrients without too much effort!
Sheet pan meals not only are great for when you want something quick, but they’re also fantastic for meal prepping meals for the week ahead. This recipe is perfect for dinners throughout the week if you don’t want to cook, or you could make it for the upcoming week’s lunches to give you a healthy boost during the weekdays.
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Why you’ll love this recipe
This recipe only takes 10 minutes of prep making is such an effortless meal to put together. Then leave it alone to bake for 30 minutes and voila, you have a healthy and delicious meal ready that the family is sure to love.
Which WW Program are these points for?
WW has definitely changed from 2020 to now. They went from three to one plan to multiple plans and back to one plan again. So in 2023, we have just plain old “POINTS.”
- Be sure to calculate the points value of the foods and recipes you eat in the app.
- Always add ingredients and serving sizes and don’t rely on the nutrition facts in the recipe.
- Accuracy will come from the information you input on the app.
Ingredients for this recipe
With a sheet pan meal, you can always customize the ingredients to your specific liking, but in this recipe, we’ll show you how to make sheet pan roasted chicken and vegetables with the following ingredients:
Chicken breasts are the main protein of this dish.
Russet potatoes are a great source of vitamin C adding to the health benefits of this meal.
Fresh green beans are the main vegetable in this recipe and are great at lowering inflammation.
Olive oil to coat the ingredients
Salt for seasoning
Black pepper for seasoning
Chili powder for a burst of flavor
Onion powder for a burst of flavor
Cayenne pepper for a burst of flavor
Substitutions
– If you would prefer a different protein other than chicken, feel free to add the meat or meal alternative of your choice.
– Feel free to add or swap out vegetable options based on what you prefer, or what you have available.
– You can swap out seasoning options based on your preferences, or adjust the amounts in the recipe based on your spice tolerance.
Equipment needed for this recipe
Since this recipe is so simple to put together, there is minimal equipment required. Of course, you’ll want a baking sheet to use for baking the ingredients, and you’ll want some reliable knives and a cutting board to protect your counters while you cut the ingredients. A measuring spoon set would help with measuring out the seasoning ingredients, and a kitchen scale will help make sure you have the right amount of chicken, potatoes, and green beans.
How to make sheet pan roasted chicken and vegetables
Step 1: Preheat the oven to 375 degrees F.
Step 5: Bake for 30 minutes or until the veggies are fork-tender and the chicken is cooked through.
Expert Tips
– Switch up the veggies and use carrots or broccoli.
– Swap the chicken breasts for thighs if you prefer. Just add 5-10 minutes to the cooking time.
– Omit the cayenne pepper if you don’t want any heat.
What to serve with sheet pan roasted chicken and vegetables?
This sheet pan roaster chicken and vegetables recipe is a full meal on its own, but if you want to enjoy a side dish with it, then you may really enjoy it paired with this red cabbage soup, a Weight Watchers Mediterranean salad, or even with an apple coleslaw with no mayo or a Greek coleslaw!
Storage suggestions
Feel free to store this chicken and vegetable recipe in an airtight container in the fridge for up to four days.
Reheating Tips
If you have leftovers from this sheet pan recipe, then you can easily reheat it for a meal at a later date. You can reheat it on a pan on the stove with a little water or butter, pop it into the oven at 350 degrees F for 15 minutes or so, or you can pop it into the microwave to warm it up again.
Sheet Pan Roasted Chicken and Vegetables
Looking for a healthy and tasty meal that's easy to make as a busy weeknight meal? Then you'll love sheet pan roasted chicken and vegetables!
Ingredients
- 1-1 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 lb russet potatoes, cut into bite-sized pieces
- ½ lb fresh green beans
- ¼ -½ cup olive oil
- 1 tbsp minced garlic
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chili powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
Instructions
1.Preheat the oven to 375 degrees F
2.Add the cut chicken, potatoes, and green beans to a large bowl.
3.Add olive oil, garlic, and seasonings to the bowl. Toss to coat.
4.Transfer to a greased sheet pan and spread evenly.
5.Bake for 30 minutes or until the veggies are fork-tender and the chicken is cooked through.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 317Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 96mgSodium 492mgCarbohydrates 20gFiber 3gSugar 2gProtein 38g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
