Sheet Pan Chicken and Vegetables
An easy, all-in-one sheet pan dinner that's ready in less than 30 minutes! This chicken and vegetables combination is simple, delicious and loaded with fresh, healthy ingredients.
Servings: 4 servings
- 2 boneless skinless chicken breasts about 1.5 lbs, cubed
- 1 pound brussels sprouts halved
- 2 medium sweet potatoes cubed
- ½ red onion sliced
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
Preheat the oven: preheat the oven to 400 degrees. Line a large baking sheet with foil for easy clean up.
Mix all ingredients: in a large bowl, toss all of the ingredients together. Spread in an even layer on the baking sheet.
Bake: bake for 20 - 25 minutes, flipping halfway. The chicken and vegetables should be cooked through.
Optional: sprinkle with salt to taste and freshly chopped parsley before serving.