Sheet Pan Chicken And Roasted Veggies!

May 29, 2018

Sheet Pan Chicken And Roasted Veggies!

TOTAL TIME: 30 minutes

This easy, 30 minute sheet-pan dinner is loaded with vegetables and seasoned with balsamic and herbs.



  • 16 ounces boneless, skinless chicken breasts, halved
  • 2 cloves crushed garlic
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley
  • 3/4 teaspoon kosher salt
  • 1 cup cherry tomatoes
  • 4 large carrots peeled and cut
  • 1 medium (7-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes
  • 1 cup mushrooms cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces, layers separated
  • 1 cup broccoli florets
  • 1 tbsp balsamic vinegar
  • 1  tbsp extra-virgin olive oil
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley
  1. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
  2. Season chicken with garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt
  3. In a large bowl toss the vegetables with 1 tablespoon balsamic, 1  tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
  4. Spread out onto the sheet pan.Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
Yield: 4 servings, Serving Size: 1 piece chicken, 1 cup veggies
Amount Per Serving:
Calories: 250 calories
Total Fat: 6 g
Carbohydrates: 15g
Protein: 29g




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