Prep time: 15 mins | Servings: 4
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 4 Points
Protein: 29g
Net Carbs: 15g
Fat: 13g
Calories: 310 kcal
Description
Colorful, hearty, and bursting with savory herb flavor, this Sheet Pan Chicken and Vegetables is the ultimate effortless weeknight dinner! Juicy chunks of seasoned chicken breast roast alongside tender sweet potatoes, crisp-tender broccoli, sweet bell peppers, and caramelized red onion all on a single pan. With minimal cleanup and maximum nutrition, it is a guaranteed meal-prep favorite.
Anti-Inflammatory Highlights
Broccoli & Bell Peppers: Loaded with vitamin C, beta-carotene, and potent sulforaphane compounds that help combat oxidative stress and support strong immune health.
Olive Oil & Garlic: Provide heart-healthy monounsaturated fats alongside natural allicin and polyphenols to help lower systemic inflammation.
Ingredients
1 lb chicken breast, boneless skinless, cut into chunks
2 cups broccoli florets
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tbsp olive oil
3 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
Instructions
1. Prep the Oven & Pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it for easy cleanup.
2. Season the Chicken & Veggies: Place the chicken breast chunks, broccoli florets, red and yellow bell peppers, cubed sweet potato, and red onion wedges into a large bowl (or directly onto the sheet pan).
3. Add Oil & Spices: Drizzle the olive oil over the mixture, then add the minced garlic, Italian seasoning, paprika, salt, and black pepper. Toss everything thoroughly until the chicken and vegetables are evenly coated.
4. Arrange in a Single Layer: Spread the seasoned chicken and vegetables out in a single, even layer on the sheet pan, making sure not to overcrowd so everything roasts rather than steams.
5. Roast to Golden: Bake in the preheated oven for 20 to 25 minutes, stirring or flipping halfway through, until the sweet potatoes are fork-tender, the edges of the vegetables are lightly caramelized, and the chicken is cooked through (reaching an internal temperature of 165°F / 74°C).
6. Garnish & Serve: Remove from the oven, sprinkle generously with freshly chopped parsley, and serve hot on its own or over cauliflower rice or quinoa!