Name: Flavor Burst Chicken and Veggie Sheet Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 teaspoon salt; 1 sweet potato, peeled and diced; 2 tablespoons fresh thyme, chopped; 2 tablespoons fresh rosemary, chopped; 1 pound (500 grams) Brussels sprouts, halved; 2 carrots, peeled and sliced into thin rounds; 1 head of broccoli, cut into florets; 1 1/2 pounds (750 grams) boneless, skinless chicken breasts; 4 cloves garlic, minced; 1/4 cup balsamic vinegar; 1/2 teaspoon black pepper; 1/4 cup olive oil

Chicken and Vegetables

What is the best type of chicken to use for this recipe?

Can I use frozen vegetables instead of fresh?

Do I need to marinate the chicken before cooking?

What seasonings can I use for this recipe?

Can I use a different type of oil for cooking?

How do I know when the chicken is fully cooked?

How do I prevent the vegetables from becoming mushy?

This easy and delicious one-pan chicken and veggie meal prep recipe is filled with succulent marinated chicken, colorful vegetables, and flavorful herbs. A perfect weeknight dinner, easy meal prep, or weekend treat.

Mediterranean

Paleo

Whole 30

Seasonings

gram

salt

Fresh Vegetables

sweet potato

fresh thyme

fresh rosemary

brussels sprout

carrot

broccoli

Poultry

chicken breast

garlic

Vinegar

milliliter

balsamic vinegar

black pepper

Oils

olive oil

Insoluble Fiber

Dietary Fiber

Cholesterol

Trans fatty acids

Selenium

Minerals

Vitamin K

Vitamins

Vitamin E

Lycopene

Total polyunsaturated fatty acids

Alpha-carotene

Vitamin A

Water

Calories

Carbohydrates

Protein

Sugar

Saturated Fat

Total monounsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

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Flavor Burst Chicken and Veggie Sheet Pan Dinner

Baking Goods

Produce

Meat & Seafood

Condiment & Toppings

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In a medium bowl, whisk together the olive oil, balsamic vinegar, chopped rosemary, and thyme.

Place diced sweet potato, halved Brussels sprouts, sliced carrots, and broccoli florets in a large mixing bowl. Add half of the olive oil and herb mixture, minced garlic, salt, and black pepper. Toss well to coat.

Place the boneless, skinless chicken breasts in a separate bowl or ziplock bag. Add the remaining olive oil and herb mixture to the chicken. Let it marinate for 10-15 minutes.

Line a large baking sheet with parchment paper. Spread the seasoned vegetables in a single layer on the sheet.

Move some veggies aside to create space for the marinated chicken breasts. Arrange them in the center of the baking sheet.

Bake for 25-30 minutes, until the chicken is cooked through, and the vegetables are tender.

Allow the dish to cool slightly, then slice the chicken.

Serve alongside brown rice or quinoa for a complete meal, or portion into resealable containers for meal prep. Can be refrigerated for up to 4 days.

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