Sheet Pan Chicken and Veggies
This sheet pan chicken is heavy on green vegetables with bite-sized pieces of chicken breast tossed in a smoked paprika rub. Drizzle the garlic-basil dressing over the hot veggies and chicken for a pop of brightness.
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Servings: 4 servings
Ingredients
For the Veggies
- 8 ounces fresh green beans stems removed (see note)
- 1 pound fresh asparagus stems trimmed
- 8 ounces fresh broccoli florets
- 2 tablespoons olive oil
- Kosher salt
For the Chicken
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts cut into 2" pieces
For the Basil-Garlic Dressing
- 1/4 cup chopped fresh basil
- 1 large clove of garlic finely chopped
- 1 tablespoon fresh lemon juice
- 1/4 cup olive oil
- 2 pinches kosher salt
- 1 pinch black pepper
Instructions
- Preheat oven to 425°F. Spread the veggies in an even layer on a large baking sheet. Drizzle them with olive oil and sprinkle a few pinches of salt over the top. Stir them around the pan to coat them evenly in the oil.
- In a medium-sized bowl, combine the paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Add the chicken and toss it in the spices until it is evenly coated. Place the chicken pieces on top of the veggies. Bake the chicken and veggies for 20 to 30 minutes or until the chicken pieces are cooked through.
- While the chicken and veggies bake prepare the dressing. Whisk the basil, garlic, lemon juice, olive oil, salt, and pepper together in a small bowl until combined. Top each serving of chicken and veggies with a few drizzles of the dressing and serve.
Notes
This recipe serves four for a light dinner, so add some cooked rice, sliced bread, or roasted potatoes on the side if you want it more filling.
Leftovers will keep in an airtight container in the refrigerator for three to four days.
Nutrition Estimate
Calories: 389kcal | Carbohydrates: 15.1g | Protein: 31.2g | Fat: 24.7g | Saturated Fat: 3.8g | Polyunsaturated Fat: 18.8g | Cholesterol: 82.7mg | Sodium: 659mg | Fiber: 6.4g | Sugar: 5.3g
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