Is there anything better than a sheet pan meal!? I feel like these cover all the bases: simple, delicious, easy to clean up. What else could we want?? These are perfect for an easy weeknight meal when you don’t have much time to throw something together. Plus it’s packed with veggies and protein which makes this a great dish for dinnertime.
This sheet pan meal would be perfect if serving for two people, or great to prep and have extra for lunch the next day! I also love to make these and serve it over a bunch of greens or with rice/farro.
If using this to prepare meals for the week, think about using the remaining veggies from this dish for something else. Being able to maximize your use of veggies in a variety of dishes helps create minimal food waste during the week. I will try to incorporate that in my planning for the week when I think about what I want to cook up!
If you’re looking for more ideas for the week and want a little structured plan, be sure to check out my free 5-day meal plan! This is a great tool to use as you prepare for your meals for the week. Planning meals for the week can sometimes feel stressful, but with easy meals like this it makes that process even easier!
Hope you love this one!
How to make a one pan meal:
Whenever using chicken, make sure you pat it dry so that the liquid doesn’t also cook into the one pan meal. Chop up the veggies that you’re using. There are a lot of different options here based off what you have! I’m using zucchini, bell pepper, broccoli and onion here. In large bowl, add all the seasonings and balsamic vinegar to fully coat with the veggies and chicken. Pour mixture on a silicone pad or parchment paper (these are great to use in order to prevent any sticking!)
- 2 cups zucchini
- 1 small head broccoli
- 1 cup red onion
- 1 chopped red bell pepper
- 1 tsp sea salt & pepper
- 1/2 tsp garlic powder
- 2 1/2 tbsp balsamic vinegar
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 tbsp olive oil
- For the chicken:
- 1 lb chicken tenders
- 1 1/2 tbsp balsamic vinegar
- 1/2 tsp salt & pepper
- Preheat oven to 450 degrees.
- Pat down chicken tenders to dry.
In one bowl, mix together chicken, balsamic and sea salt pepper. Let it sit while you chop veggies.
- Chop up veggies: zucchini, bell pepper, broccoli, onion. Mix with seasonings and balsamic vinegar.
- Combine bowls and mix together.
- Pour mixture of veggies and chicken on sheet pan. Use a silicone pad or parchment paper on the bottom to prevent from sticking.
- Bake at 25 minutes or until chicken is throughly cooked.
until next time...