Sheet Pan Chicken and Vegetables Dinner

Chicken Breast - Meat and Poultry

Delicious one-pan meal!

Brief

Prep 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 4

Yield: 4 servings

Sheet Pan Chicken and Vegetables Dinner

Ingredients

1 teaspoon olive oil

or as needed

1 pound chicken breast

cubed

1 pound fresh asparagus

trimmed

1 zucchini

cut in quarters and sliced

4 red potatoes

diced

½ onion

sliced

extra-virgin olive oil

garlic-pepper seasoning

dried Italian seasoning to taste

Meat and Poultry

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a sheet pan with olive oil.

Step 2

Place chicken asparagus zucchini potatoes and onion on the sheet pan. Drizzle with olive oil and season with garlic-pepper seasoning and Italian seasoning.

Step 3

Bake in the preheated oven for 15 minutes. Blot juices off the sheet pan and flip chicken and vegetables over. Bake until vegetables are soft and chicken is no longer pink in the center and the juices run clear about 15 more minutes.

Nutritional Information

Sheet Pan Chicken and Vegetables Dinner

Servings Per Recipe:4

Calories: 398.1

% Daily Value *

Protein: 22.9g 46%

Carbohydrates: 20.5g 7%

Dietary Fiber: 4.1g 17%

Sugars: 3.9g

Fat: 25.6g 39%

Saturated Fat: 4.9g 25%

Cholesterol: 64.6mg 22%

Vitamin A Iu: 1035.9IU 21%

Niacin Equivalents: 14.2mg 109%

Vitamin B6: 0.6mg 39%

Vitamin C: 19.1mg 32%

Folate: 95.1mcg 24%

Calcium: 63mg 6%

Iron: 4mg 22%

Magnesium: 53.3mg 19%

Potassium: 709.6mg 20%

Sodium: 276.7mg 11%

Thiamin: 0.3mg 31%

Calories From Fat: 230

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.