This oh-so-easy sheet pan chicken and veggies is the perfect dinner recipe when you need something quick, healthy, and delicious!
Last Tuesday my friend text the group: “anyone got any dinner ideas that are quick and healthy?“.
“Yes, let me send you the one we’ve been making on repeat every other week!” I replied.
The recipe I sent her (and our other friends who are in the group text) is one of my family’s favorite recipes when we need something quick (like, under 30 minutes quick), healthy, and super delicious.
And that recipe is Easy sheet pan chicken and veggies.
Sheet pan dinners are just soooo convenient. It’s now a staple for everyone in the group text! And because it’s so versatile, we’re regularly sending our latest “version” of this recipe.
Read below for the recipe and all details!
Ingredients for Easy Sheet Pan Chicken and Veggies
Note: This will feed three people for sure. If you are feeding four or more people, I recommend doubling the ingredient list. And if your unsure, err on the side of doubling. Besides, leftovers are never a bad thing to have!
- 1 16 (oz) bag of Trader Joe’s Harvest Blend (couscous orzo, baby garbanzo, and red quinoa). Rice will work too!
- 1 medium to large orange sweet potato
- 1 bell pepper (orange, yellow, or red)
- 1 white or yellow onion
- 1 (12 oz) package chicken sausage (I prefer Aidells brand)
- 1 bunch of curly kale
- 1/2 cup parmesan cheese
- 5 tablespoons olive oil
- Salt and pepper
- The best seasoning ever
- Sriracha sauce
Instructions for Easy Sheet Pan Chicken and Veggies
Prep time: 10 minutes.
Cook time: 20-25 minutes
Note: The sweet potatoes increases the cook time by about 10 minutes. If you want a short cook time, you can leave it out or substitute for another vegetable.
Step 1: Preheat oven to 350 F.
Step 2: Prepare 2 cups of harvest blend or rice per instructions.
Step 3: Chop up all the veggies and spread out on a sheet pan (cookie sheet).
Step 4: Drizzle 3-4 tablespoons of olive oil and 1 tablespoon each of salt and pepper.
Step 5: Toss until veggies are evenly coated.
Step 6: Cook for 20-25 minutes, until veggies are fork tender.
Step 7: (Optional) Sprinkle about 1 tablespoon of Magic Unicorn Seasoning Salt. Don’t have it? Do yourself a favor and order some!
Step 8: Meanwhile, wash and tear kale into roughly 2-inch pieces. Place in a bowl, drizzle 2 tablespoons of olive oil and 1 teaspoon of salt. Massage (yes, you read that right)/scrunch with your hands the kale until it slightly softens (about 30 seconds).
Step 9: Dish up veggies and chicken sausage, top with kale, parmesan, and Sriracha, and enjoy!
Variations for this recipe
- Swap out shredded chicken for chicken sausage.
- Add broccoli (just remember to add it after everything has cooked for about 10 minutes).
- Make sheet pan stir-fry instead! Use shredded chicken, white onion, carrots, broccoli, and top with cilantro and sesame seeds after meat and veggies are cooked. Season with teriyaki, soy sauce (or this amazing stuff), and/or Sriracha.
Pro tips:
- Double the recipe and throw half of it in a gallon ziplock bag and toss in the freezer! That way, the next time you make this recipe it’s even easier to make!
- If you are using vegetables with similar cook times, then you can throw everything on the sheet pan and walk away. But, if you’re using veggies with different cook times, you may have to stager how you cook them. For example, if I was adding broccoli to this, I would throw it in after everything has cooked for about 10 minutes. Personally, I like to use vegetable with similar cook times so I can put it in the oven and forget about it!
- This is a great recipe for getting everyone involved – lots of chopping!
Hopefully this easy sheet pan chicken and veggie recipes makes what’s should I make for dinner?! the easiest question of your week!
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