This sheet pan dinner is about the easiest thing I can think to throw together on a weeknight when I want to have a nutritious dinner that meets my protein, fiber, and calorie goals, and I just can’t be bothered to think too hard.
This is such a great way to use whatever you have. Just use this method and make it your own!
I ate the leftovers for several days too, and it was so nice to have a delicious, hot, homemade lunch. Not fancy, but absolutely perfect for me.
Makes 6 servings: 41g Protein, 5g Fiber, 385 Calories per serving (for about 5 oz cooked chicken and 1/6 of the vegetable/apple mixture)
Easy Herb Roasted Sheet Pan Chicken & Vegetables!
Description
Perfect for using any vegetables that you have on hand!
Ingredients
Instructions
-
Preheat your oven to 375 degrees with fan/convection (or 350 degrees without fan).
-
In a large bowl, toss together the sweet potato, fennel, apples, onion, sliced garlic, half of the oregano, half of the thyme, 3 tbsp of olive oil, and season with salt & pepper.
-
Pour the vegetables onto a large baking sheet lined with parchment paper.
-
In a small bowl, stir together the finely chopped garlic, the other half of the oregano, the other half of the thyme, 3 tbsp of olive oil, and season with salt & pepper.
-
Spread the garlic/herb mixture over all of the chicken breasts, making sure to stuff a little under the skin.
-
Place the seasoned chicken breasts on top of the seasoned vegetables,
then place in the oven and roast for about 45 minutes until the chicken is cooked through and the vegetables are lightly browned. -
Let the chicken rest for 5-10 minutes before serving, then enjoy!
