Sheetpan Garlic Chicken & Veggies
A delightful and nutritious recipe combining garlic chicken and fresh veggies, all cooked on a single sheet pan for a flavorful and easy dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1/2 tablespoon dried chives
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 2 pounds chicken (cut into tenders)
- 1/2–3/4 cup extra virgin olive oil (divided)
- 1 cup asparagus spears (cut in half)
- 1 cup sliced carrots (cut into sticks)
- 1 cup sliced zucchini (cut into spears)
- 1 cup Brussels sprouts (halved)
- 1 cup green beans
- 1 cup sliced white mushrooms
- 3 tablespoons minced garlic
- 1 ounce onion soup mix
Instructions
- Combine dried chives, salt, onion powder, and black pepper in a small bowl.
- Add the chicken tenders to a large bowl and pour in 1/4–1/2 cup of olive oil along with the seasoning mixture. Stir well to coat the chicken.
- Cover the bowl and refrigerate for approximately 15 minutes to marinate.
- In another large bowl, add all the prepared vegetables, the remaining olive oil, minced garlic, and onion soup mix. Toss to coat.
- Spread the seasoned veggies out on a baking sheet to form a single layer.
- Arrange the marinated chicken on top of the vegetables.
- Bake in the preheated oven at 400°F for about 30 minutes until the chicken reaches an internal temperature of 165°F.
- Broil on high for 2-3 minutes for a crispier finish, if desired.
Notes
For maximum flavor, let the chicken marinate longer if time allows. Adjust vegetables based on availability.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Find it online: https://sousviderecipe.com/sheetpan-garlic-chicken-veggies/