Family-Style Sheet Pan Roasted Chicken
A crowd-pleasing dinner that minimalizes cleanup. Lean chicken and fiber-rich root vegetables provide a balanced meal for all ages to enjoy.
Nutrition per serving
Ingredients
- 1.5 lbs chicken breast, cubed
- 2 cups broccoli florets
- 1 bell pepper, chopped
- 1 red onion, wedges
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Portion guidance
Serve a balanced portion of chicken and veggies; children can add a whole grain side if desired.
Step-by-step method
- 1
Preheat oven to 400F.
- 2
Place chicken and all vegetables on a large sheet pan.
- 3
Drizzle with olive oil and sprinkle with rosemary, garlic powder, and salt.
- 4
Toss everything until well coated and spread in a single layer.
- 5
Roast for 25-30 minutes, tossing halfway through.
- 6
Ensure chicken is cooked through before serving.
Smart substitutions
Swap
broccoli
cauliflower
Swap
chicken breast
chicken thighs
Storage & reheating
Store in the refrigerator for up to 3 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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