15 minutes
Prep Time
30 minutes
Cook Time
6
Number of Servings

Sheet Pan Chicken and Vegetables

Low Sodium

It’s finally springtime! Enjoy this colorful springtime sheet pan meal, so you can spend more time outside and less time in the kitchen.

Nutrition Facts

What you will need:

  • 1 ½ pound chicken breast
  • 1 pound asparagus
  • 4 carrots
  • 6 small potatoes, red or white
  • 1 head of broccoli
  • 1 medium onion
  • 2 bell peppers

Marinade ingredients:

  • 1/3 cup olive oil
  • 1 Tbsp lemon juice
  • 2 garlic cloves, minced
  • ½ tsp thyme, dried
  • ½ tsp parsley, dried
  • ½ tsp rosemary, dried
  • ¼ tsp sage, ground
  • pinch of salt
  • pinch of ground black pepper

What to do:

  1. Preheat oven to 450F. Line a sheet pan with foil or parchment paper.
  2. Whisk together marinade ingredients, in a medium bowl and set aside.
  3. Cut the chicken breasts in half lengthwise, and place into the marinade bowl. Allow chicken to marinate while veggies are chopped. (For the most flavor, marinate overnight).
  4. Wash and chop vegetables. 
  5. Spread vegetables and chicken into the prepared baking sheet. Pour marinade over.
  6. Bake for 30 minutes, stirring halfway.
  7. Enjoy!