Sheet Pan Chicken and Veggies

Sheet Pan Chicken and Veggies. An easy to make and clean up healthy, gluten free, and high protein dinner!

I saw a tweet the other day saying something along the lines of recipes shouldn’t just list prep and cook times for you to decide if you want to make it, they should also list clean up times. I cannot relate more!

I love to cook, bake, and try all sorts of new recipes, but I always dread the long clean up and dishes process. That’s why I absolutely love sheet pan recipes though! The concept is so wonderfully simple, through your proteins, veggies, and maybe a starch onto a pan, bake away, and dinner is served!

Sheet pan recipes are also great to use to help expedite your meal prep process if that’s part of your routine. You can easily make bulk batches with them and maximize you’re time in the kitchen!

For this recipe I opted to do a simple but delicious combination of chicken breasts, carrots, green beans, and red onions. The carrots bring a nice sweetness to the dish that’s balanced by the zest of the red onion and the earthiness of the green beans. I chose to do a balsamic glaze since balsamic is one of my all time favorite dressings/marinades! I put it on so many things and the possibilities with it are truly endless.

So hop on over to team lazy clean up – you’re always welcome!

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Print Recipe

Sheet Pan Chicken and Veggies

Servings

servings

Ingredients

• 4 chicken breasts (about 1 to 1.5 lbs)
• 1 1/2 cups (180 g) green beans*
• 1/2 a red onion, chopped (60 g)
• 2 cups (200 g) carrots, chopped
• 1/4 cup + 2 tbsp balsamic vinegar
• 1/2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp thyme

Servings servings Ingredients 4 chicken breasts (about 1 to 1.5 lbs) 1 1/2 cups (180 g) green beans* 1/2 a red onion, chopped (60 g) 2 cups (200 g) carrots, chopped 1/4 cup + 2 tbsp balsamic vinegar 1/2 tbsp olive oil 1 tsp garlic powder 1 tsp oregano 1 tsp thyme

Instructions

1. Preheat oven to 350ºF. Line a baking sheet with nonstick foil.
2. Place chicken breasts on prepared sheet. Spread the green beans, carrots, and red onion into an even layer around the chicken breast.
3. In a measuring cup or small bowl, combine balsamic vinegar, olive oil, garlic, oregano, and thyme.
4. Pour balsamic mixture over the chicken and veggies. Gently toss until everything is evenly coated.
5. Bake for 15 minutes in preheated oven. Remove from oven, flip chicken breasts and stir veggies. Bake for 10 more minutes or until chicken breast is no longer pink.
6. Serve warm and enjoy!

Recipe Notes

*you can use fresh green beans, drained and rinsed canned green beans, or rinsed frozen green beans