Name: Sheet Pan Chicken Dinner
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 lb chicken tenders; 2 medium zucchini (cut into half moon chunks); 1 large bell pepper (cut into chunks); 1 red onion (cut into wedges (then halved)); 1 cup cherry or grape tomatoes; ¼ cup olive oil; 3 Tbs fresh lemon juice; 1 Tbs crushed garlic; 2 tsp dried oregano (dried); 2 tsp dried basil (dried); 2 tsp salt; 1 tsp cracked pepper; Extra lemon wedges; Cooked quinoa

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A weeknight winner, low on clean-up and high on taste, this Sheet Pan Chicken Dinner of Roasted Chicken and Vegetables is super fast, super easy and SUPER tasty! Make-ahead for lunches for the week, or just feed the family!

This baked chicken and veggie dinner can be customized to whatever you have on hand! Chicken Thighs can easily be subbed in for the tenders, and green beans go great in the oven too. These sheet pan meals are as diverse as your tastes.

overhead shot of cooked chicken and vegetables on a sheet pan

This is my new love. A Sheet Pan Chicken dinner that is largely hands-off, and tastes AMAZING! Just prep some veggies and some chicken and throw them on a sheet pan – roast for 15 minutes, and you’re DONE!

Check out my Pesto Salmon, or my Ultimate Nachos, both made on sheet pans!

I’m a working mama – which means on the list of people to take care of, I’m usually WAY down the bottom. I just don’t have the time to pack my lunch in the mornings, and need a grab and go solution that I’ve made prior so that I can still manage to eat well. I LOVE having a packed lunch at work. I can skip leaving the office, go hang in the lunchroom and get some zone out time while fueling up for the afternoon ahead.

Although this is great-for-families for dinner – I like to do this particular recipe JUST FOR ME. I’ve also been known to make this when I know I or the husband will have some late nights at work – and have these in the fridge in single servings for one or the other of us to grab and devour as needed. Having fresh, tasty food that doesn’t require any assembly or effort readily available is also GREAT for avoiding fast food and take out!

I’ve been known to wrap the cooked chicken and veggies in a tortilla/naan/flatbread, add a little tzatziki and I’m GOOD!

Kylee’s Notes & FAQs

Mix it up and change out the veggies for whatever is in season (just remember to cut them similar sizes). I keep the zucchini bigger because they do cook faster than other veggies.
This will work well with chicken breasts cut into strips or even bite-sized chunks. You can also do thighs or whole breasts if that is what you prefer. Just ensure that the chicken gets to 165 degrees F.
Seasoning suggestions:
- 1.5 Tbs Tuscan seasoning + salt/pepper
- a blend of garlic powder, onion powder, red peppers, paprika & celery salt for a spicy twist
- a blend of cumin, coriander, chili and lime for a southwestern taste
Chicken with potatoes or sweet potatoes – add a few of these (chopped up small) for is a wonderful, hearty meal

cooked chicken and vegetables on a sheet pan

Chicken Tenders – for a different kind of dinner, use chicken thighs! You can also cut up chicken breasts if you can’t find (or don’t like) chicken tenders.
Zucchini – choose small, dark colored zucchini for the best flavor
Bell Pepper – red, green, yellow, orange – you choose!
Red Onion – cut these into thick wedges
Tomatoes – totally optional, but roasted tomatoes are delicious!
Olive Oil – you can use Extra Virgin or a light blend, either will work.
Lemon Juice – fresh is best!
Garlic – Don’t skimp on garlic.
Dried Herbs – I use Oregano and Basil, you may wish to use a premade blend, or any of the herbs in your cupboard. I like using an herb and garlic blend I got at the grocery store.

uncooked chicken and vegetables on a sheet pan

How to make a Chicken Sheet Pan Dinner

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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

Preheat the oven to 425F.
Chop vegetables and put them in a large bowl and add the chicken tenders.
In another bowl, whisk together the seasoning ingredients until well combined.
Pour seasoning/dressing over the chicken and vegetables and mixed until well combined.
On a large baking sheet, arrange the chicken and vegetables in a single layer, and bake for 15 minutes, until the chicken is cooked through (165F) and the vegetables get a nice char on them.

TO EAT NOW

Serve immediately, with cooked quinoa or rice, and squeeze a little extra lemon over the top (optional)
Devour

MEAL PREP

Divide into meal prep bowls and store in the refrigerator until needed. Remove the lemon wedge (lemon is not good hot!)
Reheat in microwave, squeeze a little lemon over your food.
Devour.

Overhead shot of resealable containers filled with rice and sheet pan chicken and vegetables on wood table.

Three resealable containers filled with rice and sheet pan chicken and vegetables stacked up on wood table.

More Low Carb Meals:
- Balsamic-Glazed Salmon
- Chicken Provencal & Vegetables
- Honey-Soy Beef & Broccoli
- Grilled Ground Lamb Kofta (from Wholesome Yum)
- Pork Fried Cauliflower Rice (from Lisa’s Dinnertime Dish)

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