Description
A quick, wholesome sheet pan meal featuring chicken thighs and vibrant vegetables, perfect for busy weeknights with minimal cleanup.
Ingredients
1 lb boneless skinless chicken thighs (or tofu for plant-based)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
1 zucchini, chopped
2 cups chopped sweet potatoes
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Lemon wedges for serving
Instructions
1. Preheat your oven to 400ºF.
2. Line a sheet pan with foil or non-stick baking liner.
3. Toss chopped vegetables and chicken with olive oil, seasonings, salt, and pepper in a large bowl.
4. Arrange evenly on the sheet pan—don’t crowd the items, or they’ll steam.
5. Roast for 15 minutes, then flip chicken and stir vegetables.
6. Roast another 10–15 minutes, until veggies are golden and chicken is cooked through.
7. Optional: Broil for 2–3 minutes to char the edges slightly.
8. Serve with fresh lemon juice and sprinkled parsley.
Notes
Swap zucchini with broccoli or cauliflower.
Use tempeh instead of tofu.
Cumin or turmeric can replace paprika for different flavor profiles.
Batch roast and refrigerate for up to 4 days.
Store sauces separately to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: healthy, sheet pan, quick dinner, roasted vegetables, meal prep