Busy moms and college students, this one-sheet-pan chicken-veggie roast is for you! This is one of my favorite go-to dinner meals because not only is it incredibly healthy and delicious, but it’s also made and ready in about half an hour. Simply pop the entire sheet pan in the oven, and toss together a fresh salad while you wait. Before you know it, you’ve got juicy chicken paired with sweet roasted bell peppers, potatoes, and a crunchy cucumber salad on the dinner table ready to go.
Serving Size: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
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Sheet Pan Roast
2 large chicken breast (or thighs)
3 bell peppers (any color, coarsely chopped)
1 white onion (coarsley chopped)
2 potatoes
½ cup olive oil
¼ cup honey
Salt and pepper to taste
Cucumber Tomato Salad
¼ cup olive oil
2 teaspoons salt
2 teaspoons pepper
1 large cucumber (cubed)
2 large tomatoes (cubed)
¼ cup parsley (finely chopped)
Instructions
- Preheat oven to 220° C and line your sheet pan with aluminum foil.
- Combine the onions and bell peppers in a bowl, and drizzle with olive oil, salt and pepper until evenly coated. Spread over one section of the baking tray.
- Mix the potatoes in the olive oil, salt, and pepper mixture. Add more oil or seasoning if necessary. Distribute it on another side of the baking tray.
- Coat the chicken breast (or thighs) with olive oil and seasoning, again adding more if necessary. Place the chicken on the pan, and drizzle with honey.
- Bake for 15 – 20 minutes, or just until the chicken is thoroughly cooked and the potatoes are soft.
- In the meantime, toss the tomatoes, cucumber, parsley, olive oil, salt and pepper in a salad bowl.
- Pair your salad with your sheet pan bake once it’s ready, and buon appetito!
