Healthy easy sheet pan chicken (Printable view)

A vibrant sheet pan dish combining juicy chicken and fresh spring vegetables for easy weeknight dining.

# What You Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)

→ Vegetables

02 - 1 bunch asparagus, trimmed and cut into 2-inch pieces
03 - 1 cup cherry tomatoes, halved
04 - 1 cup sugar snap peas, trimmed
05 - 1 cup baby carrots, halved lengthwise
06 - 1 small red onion, sliced into wedges
07 - 1 yellow bell pepper, sliced

→ Marinade

08 - 3 tablespoons olive oil
09 - 2 tablespoons fresh lemon juice
10 - 2 garlic cloves, minced
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey
13 - 1 teaspoon dried oregano
14 - ½ teaspoon dried thyme
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper

→ Garnish

17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges for serving

# How To Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, oregano, thyme, salt, and black pepper until well combined.
03 - Arrange chicken breasts on the prepared sheet pan. Brush both sides of chicken with half of the prepared marinade.
04 - In a large bowl, toss all vegetables with the remaining marinade until evenly coated.
05 - Scatter the coated vegetables around the chicken on the sheet pan in a single layer.
06 - Roast in the preheated oven for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender.
07 - Remove from oven and let chicken rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time to actually enjoy your meal.
  • The chicken stays juicy while the vegetables get that perfect caramelized edge that makes you forget you're eating something healthy.
  • Prep takes just 15 minutes, so even on rushed nights, dinner feels manageable and never boring.
02 -
  • Don't skip the resting time for the chicken, even though it feels small; those 5 minutes let the juices redistribute, so when you slice it, it stays moist instead of releasing all its liquid onto the plate.
  • The size of your vegetables matters more than you'd think, especially the carrots and peppers; cutting them roughly the same size means they finish cooking at the same time as the chicken.
03 -
  • If you're cooking for people with different preferences, plate the chicken and vegetables separately so everyone can build their own combination instead of one unified dish.
  • Crumbled feta sprinkled on top right at the end adds a salty, tangy note that makes people ask what that flavor is, which is always fun to reveal.
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