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Sheet Pan Chicken and Veggies

Yields1 Serving

Try my sheet pan chicken and veggies for a wonderfully healthy dinner! Use seasonal vegetables to make this a year-long favorite meal! In the summer I like to use yellow squash, zucchini, bell pepper, scarlet pearl tomatoes, and baby carrots. In the fall and winter months pair with butternut squash, brussels sprouts, or your other favorite veggies. Potatoes work great in this dish year-round; they make it more filling and frugal!

Topping sheet pan chicken and veggies with feta makes it a lot more enjoyable getting the kids to eat their veggies as well. I get my picky six-year-old to eat her veggies almost every time with this dish!

sheet pan chicken and veggies

 46 Chicken Tenderloins, Diced
 1 Small Zucchini
 1 Small Yellow Squash
 2 Small Red Potatoes
 1 Large Tomato
 ½ Bell Pepper
 ½ Onion
 Lemon Pepper Seasoning to Taste
 Feta to Taste
1

Preheat oven to 400 degrees and chop all the vegetables into bite size pieces. Cube chicken.

2

Place all onto a sheet pan (for ease of cleanup I like to put aluminum foil down).

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3

Drizzle with olive oil and sprinkle with seasoning.

4

Mix evenly with a wooden spoon and distribute in a single layer across sheet pan.

5

Bake at 400 degrees for 20 minutes.

6

Optional - sprinkle with feta just before serving for an added kick of flavor and enjoy! Pair with a salad for a delicious and filling meal.