Chicken and Poultry Gluten-Free Dinners

Sheet Pan Chicken with Vegetables

The best effortless sheet pan chicken with tender pieces of squash, petite peas, roasted red onions, and perfectly seasoned all-white meat chicken breast. Serve this hearty dinner over fluffy quinoa, buttery rice, or alongside a crisp salad.

sheet pan chicken with vegetables

This Sheet Pan Chicken with Petite Peas & Yellow Squash is perfect because

  • You can pack it for Lunch
  • Make it for Dinner
  • Make it ahead
  • It’s non-dairy & gluten-free
  • Clean-up is a breeze

Besides the benefits, this recipe is forgiving, and you can swap out the peas or squash for other veggies that you like.

squash, tomatoes, onions, and peas in a baking pan

What Ingredients Do I Need to Make Sheet Pan Chicken?

Chicken breast — will cook the fastest, and is lower in fat (if that’s your thing). I like chicken breast because its texture and quick cooking time.

Roma tomatoes — feel free to use red vine, grape, or cherry tomatoes.

Crookneck yellow squash — will be the healthy dose of your daily vegetable serving. However, you can definitely use zucchini instead.

Frozen petite peas — I used petite peas. However, any size will do.

Onion — I love the taste of roasted onions, especially when it gets burned around the edges. You can use red, white, or even pearl onions.

Seasonings — like mint, oregano, garlic powder, smoked paprika, red pepper paste, olive oil, and of course, salt and pepper.

Let’s talk about the marinade for the chicken.

You are going to love this marinade. It’s as easy as adding all of the ingredients into the bowl and giving it a whisk.

This is not a high-acid marinade, you can marinate the chicken overnight if you wish. I used Turkish red pepper paste. On the jar, it may say that the red pepper paste is hot, but it’s actually really mild in terms of spiciness.

Can you cook raw chicken and vegetables in the same pan?

sheet pan chicken

Yes, as long as everything in the sheet pan is fully cooked. This recipe uses boneless, skinless chicken breast. If you use chicken thighs, you will need to adjust the cooking time accordingly.

How do I prevent the chicken and vegetables from sticking to the sheet pan?

Use parchment paper or if using a nonstick sheet pan, brush olive oil all over the bottom of the pan before adding the chicken and vegetables. This will ensure nothing will stick to the pan.

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More delicious Chicken recipes

sheet pan chicken in a bowl

Are you a new home cook? Check out 30 Terms Every Home Cook Should Learn!

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healthy-baked-chicken-recipes

Sheet Pan Chicken with Vegetables


  • Author: ashley
  • Prep Time: 5-10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45 minutes
  • Yield: 46 servings 1x
  • Diet: Gluten Free

Description

Effortless sheet pan chicken with tender pieces of squash, petite peas, roasted red onions, and perfectly seasoned all-white meat chicken breast.

Prep time is not included in cook time. 


Ingredients

Scale

1 lb. boneless, skinless chicken breast (about 3 small or 2 large) butterflied open and separated

For the marinade

2 tbsp extra virgin olive oil + more for the sheet pan 

1/2 tsp dried mint

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp smoked paprika

1 tsp kosher salt

1/4 tsp coarse black pepper or to taste

1  tbsp, leveled off, Turkish red pepper paste

2 tbsp water

For the vegetables

3 Roma tomatoes, cut in half

2 yellow squash, cut into roundels

1 cup, frozen petite peas

To garnish

Optional: 1 lemon, to squeeze all over the sheet pan once roasted


Instructions

Make the marinade

In a large mixing bowl, add the olive oil, red pepper paste, all the spices, and water. Mix with a whisk to help incorporate the ingredients, creating a thick marinade. 

Next, add the butterflied, and separated chicken in with the marinade. Toss to fully coat each one. Set aside for 10 minutes. 

Preparing to Bake

Preheat the oven to 400 °F

Add a drizzle of olive oil to the sheet pan and paint all over with a brush or paper towel. 

Next, put all of the veggies on top of the pan and spread them out. Season the veggies with a pinch of kosher salt and black pepper to taste. Give a toss to season all sides. Ensure that the veggies are still spread out. 

When ready, place the chicken in with the vegetable and place the pan into the pre-heated oven set at 400 °F and bake for 30 minutes or until the chicken reaches an internal temperature of 165 °F. Now set the oven to low broil for 5 additional minutes. This will help create nice brown edges, around the veggies and chicken. 

Finally, once fully cooked, and while still hot, grab half a lemon and squeeze lemon juice all over the pan. This is optional, but I highly recommend it. 

Enjoy!

Notes

Tomatoes: cut off the ends of each tomato to help lay flat on the pan. 

Are you vegan? Use tofu instead.

Can I add fresh herbs to this dish? Absolutely, I would recommend, parsley or dill. 

  • Category: Dinner
  • Method: Roasted
  • Cuisine: American

Keywords: sheet pan chicken recipe, healthy baked chicken breast recipes, healthy baked chicken recipes, sheet pan veggies and chicken

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