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Sheet Pan Roasted Garlic & Herb Chicken and Veggies

A simple and delicious one-pan meal combining juicy chicken with fresh vegetables, enhanced by the bright flavors of garlic and herbs, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts (cut into 1-inch pieces)
  • 2 cups broccoli florets
  • 1 large zucchini (cut into 1-inch pieces)
  • 1 medium onion (cut into 1-inch pieces)
  • 1 bell pepper (any color, cut into 1-inch pieces)
  • 1 cup grape tomatoes (cut into 1-inch pieces)
Sauce Ingredients
  • 1/4 cup olive oil
  • 4 cloves garlic (crushed or finely chopped)
  • 2 tablespoons Gourmet Garden lightly dried parsley (or chive or basil)
  • 2 tablespoons Gourmet Garden lightly dried cilantro
  • 1 teaspoon chili pepper flakes Adjust based on spice preference
  • 1 teaspoon ginger (optional)
  • 1/2 lime Juice of
  • Salt and freshly ground black pepper To taste

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C).
  2. In a medium bowl, whisk together the garlic, herbs, salt, pepper, and lime juice.
  3. Place the chicken and veggies on a sheet pan.
  4. Drizzle the garlic and herb mixture over the chicken and veggies.
  5. Use your hands to combine everything, ensuring the chicken and veggies are coated well.
Cooking
  1. Bake for 20-22 minutes, or until the chicken is cooked through and the veggies are tender.
  2. Serve immediately with rice or quinoa, or let cool to room temperature and pack into meal prep containers.

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, simply microwave or warm in the oven. Consider adding fresh herbs or serving with a salad for extra flavor.