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Sheet Pan Chicken and Veggies | Fed and Fit

Sheet Pan Chicken and Veggies

Sheet Pan Chicken and Veggies

10 mins prepServes 4

This simple chicken and veggie bake comes together quickly and is perfect for busy weeknights!

4 servings

What you need

green beans

12 oz green beans, ends trimmed and cut in half

carrot

3 carrot, cut into 1/2 inch thick coins

red onion

1 red onion, chopped into 1/2-inch pieces

cherry tomato

1 pt cherry tomato

chicken thigh

1 lb chicken thigh, boneless, skinless, chopped into 1-inch pieces

extra-virgin olive oil

2 tbsp extra-virgin olive oil

lemon juice

2 tbsp lemon juice

italian seasoning

1 tbsp italian seasoning

fine sea salt

1 tsp fine sea salt

garlic powder

1 tsp garlic powder

ground black pepper

¼ tsp ground black pepper

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Instructions


0 Preheat the oven to 400 F.
1 Place the vegetables and chicken on a sheet pan, then add the oil, lemon juice, Italian seasoning, garlic powder, salt, and pepper. Stir to combine then spread evenly across the baking sheet.
2 Bake for 30 minutes, until the chicken is fully cooked through and the veggies are wilted and starting to brown.

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