Sheet Pan Chicken And Rainbow Vegetables Recipes

CHICKEN AND VEGETABLES SHEET PAN DINNER

Chicken and Vegetables Sheet Pan Dinner image

This hearty Chicken and Vegetables Sheet Pan Dinner is covered in a savory red wine vinegar marinade, and it's the tastiest healthy weeknight dinner recipe you'll find!

Provided by Katerina | Easy Weeknight Recipes

Categories Dinner

Time 1h15m

Number Of Ingredients 13

Ingredients

1 pound boneless, skinless chicken breasts, (cut into 1-inch cubes)
3/4 pound small potatoes, (cut into 1-inch pieces)
2 small zucchini, (cut into half-moons)
1 bell pepper, (cut into 1-inch pieces)
1 yellow or red onion, (cut into 1-inch pieces)
1/2 cup cherry tomatoes, (halved)
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons low sodium soy sauce
3 cloves garlic, (minced)
1 tablespoon Italian seasoning
1/2 tablespoon dijon mustard
salt and fresh ground pepper, (to taste)

Steps:

In a large mixing bowl, combine chicken, potatoes, zucchini, peppers and onions. Set aside.
In a small mixing bowl, combine Marinade ingredients; whisk until thoroughly incorporated.
Remove 1 tablespoon of marinade and set aside.
Add remaining marinade to the bowl with the chicken mixture; stir to combine. Cover and refrigerate for 30 minutes, or up to 4 hours
Preheat oven to 425˚F. Line a large jelly roll pan with parchment paper or aluminum foil; set aside.
Place cherry tomatoes in a separate bowl; toss with reserved marinade, and refrigerate until ready to use.
Remove chicken mixture from fridge and transfer to prepared jelly roll pan. Arrange ingredients in a single layer.
Bake for 25 minutes.
Add cherry tomatoes to the pan.
Continue to bake for 5 to 8 more minutes, or until internal temperature of the chicken registers at 165˚F.
Remove from oven, let stand for 5 minutes and serve!

Nutrition Facts : Calories 408 kcal, Carbohydrate 25 g, Protein 29 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 438 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

AUTUMN RAINBOW SHEET PAN DINNER

Autumn Rainbow Sheet Pan Dinner image

This delicious dish is not only nutritious but also beautiful!

Provided by Lindsey

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h42m

Yield 6

Number Of Ingredients 8

Ingredients

3 chicken breasts, halved
1 (12 ounce) bottle garlic rosemary citrus marinade (such as Stonewall Kitchen®
½ pound butternut squash, peeled and chopped
½ pound fresh brussels sprouts, halved
½ pound baby carrots
1 Gala apple - peeled, cored, and cut into 1/2-inch cubes
2 tablespoons olive oil
salt and freshly ground black pepper to taste

Steps:

Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
Place butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Place marinated chicken breasts on top of vegetable-fruit mixture and drizzle with leftover marinade from bag.
Bake in the preheated oven until chicken is no longer pink and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Turn on the oven's broiler. Broil until vegetables are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 342.3 calories, Carbohydrate 19.1 g, Cholesterol 112.9 mg, Fat 9.5 g, Fiber 3.8 g, Protein 43.2 g, SaturatedFat 2 g, Sodium 1114.5 mg, Sugar 10.8 g

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