Roasted Sheet Pan Chicken, Broccoli, and Potatoes
This Sheet Pan Chicken with Broccoli, Potatoes, and a creamy green herby dressing is an easy weeknight dinner when you want something healthy, balanced, and quick!
Equipment
Ingredients
- 1 lb boneless, skinless chicken breasts (or chicken thighs)
- 2 cups broccoli florets
- 2 cups cauliflower florets
- ½ lb baby potatoes (I use gold potatoes)
- 1 large lemon
- 3 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 2 teaspoon oregano
- 2 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon kosher salt (use ½ teaspoon if you're sensitive to salt)
- ½ teaspoon black pepper
For Green Goddess Dressing
- ½ medium avocado
- ½ cup Greek yogurt
- ½ cup parsley, loosely packed
- ¼ cup fresh dill, loosely packed
- ¼ cup fresh mint, loosely packed
- ½ cup spinach
- 2 tablespoon lemon juice
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- 1-2 tablespoon water (to thin it out as needed)
Instructions
- Preheat the oven to 425℉ (218°C) and line a large baking sheet with parchment paper sprayed with olive oil or cooking spray. Cut the chicken into 1-2 inch cubes and chop the broccoli, cauliflower, and potatoes. Cut the lemon into wedges.
- In a large bowl or directly on the sheet pan in a single layer, combine the chicken, broccoli, cauliflower, and potatoes with the olive oil and seasoning blend. Toss until everything is well coated. Make space for the lemon wedges and add them to the sheet pan with the chicken and vegetables.
- Bake in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165℉ (75°C). Amount of time will vary depending on your oven.
- While everything is roasting, make the dressing by combining the ingredients in a blender or food processor. Blend until smooth, adding cold water to thin it out as needed. Give it a taste and add more salt or lemon juice to taste.
- When the chicken and veggies are done cooking, squeeze the lemon on top and serve with the Green Goddess dressing.
Video
Notes
*serving suggestion: 1.5 cups chicken & veggie mixture + ¼ cup green goddess dressing
Expert Tips
- Chop the vegetables into relatively small pieces so they cook through.
- I suggest marinading everything for at least 15-30 minutes (up to 12 hours) for the best results and flavor.
- Be sure to spread the chicken and vegetables in an even layer on the baking sheet so that the air can circulate and cook everything through.
- The best way to tell for sure that your chicken is done is to measure the internal temperature with an instant read meat thermometer. Chicken is done when it reaches a temperature of 165℉ (75°C).
- Meal Prep - chop the vegetables & chicken ahead of time and also marinade it in an airtight container the refrigerator for up to 12 hours. You can also make the dressing in advance so that when it comes time to make the sheet pan meal, all that's left to do is throw everything on a sheet pan and cook it.
- For chicken & vegetables - store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For Green Goddess Dressing - store Green Goddess Salad Dressing in an airtight container like a mason jar in the fridge for up to 3-4 days.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 serving*Calories: 370kcalCarbohydrates: 22gProtein: 31gFat: 20gMonounsaturated Fat: 12gCholesterol: 67mgSodium: 600mgFiber: 6g
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