Veggie Sheet-Pan Chicken

Veggie Sheet Pan Chicken.jpeg

Prep Time: 15 Minutes

Cooking Time: 35 Minutes

Total Time: 50 Minutes

Servings: 4 Servings


  • 6 carrots, in half

  • 1/2 lb. brussels sprouts, sliced in half or quartered

  • 1 head of broccoli, broken into large florets

  • 2 red onions, cubed into chunks

  • 4 garlic cloves, crushed

  • 1 lb. boneless or bone-in chicken breast

  • 4-6 tablespoons avocado oil or extra virgin olive oil

  • Juice from 1 whole lemon

  • 1 teaspoon cumin

  • 1 teaspoon of garlic

  • 1 1/2 teaspoons paprika

  • 1 teaspoon thyme

  • 1 teaspoon rosemary

  • 1/2 teaspoon ground ginger

  • 1 teaspoon sea salt

  • 1 teaspoon pepper

  • Optional: 4 fresh thyme sprigs (if desired and for added flavor)


  • Preheat oven to 375°F

  • In a bowl combine all chopped vegetables and fresh garlic

  • Add in chicken breasts (easier for prep to get chicken quarters)

  • Pour oil and spices over the vegetable and chicken mixture and coat evenly

  • Add fresh thyme sprigs to the mixture (if using)

  • Place on a lined baking sheet and bake for 30-35 minutes until chicken is fully cooked and vegetables are lightly browned (can remove veggies from pan and leave in chicken longer to brown more)

  • Add additional sea salt and pepper to taste


  • Make a chicken veggie meal prep bowl by adding a bed of greens, serving of quinoa or wild rice, and place the veggies and chicken on top.

  • Play around with this dish! Can add in cubed sweet potatoes, zucchini, or any other vegetables you desire!

  • Switch it up with chicken cutlets.