Loaded Veggie and Chicken Sheet Pan

It’s no surprise that everyone loves a good sheet pan meal. They are simple to prep and even easier to clean up. This Loaded Veggie and Chicken Sheet Pan is packed with oven roasted vegetables and flavorful Italian chicken. This recipe is great for meal prepping for the week ahead and makes eating healthy easy and enjoyable. It’s gluten free, grain free, dairy free, egg free, nut free, and sugar free.

I don’t know about you, but my least favorite part about cooking is the clean up. I will do anything to get out of dish duty and my husband can attest to this. It’s one of the reasons I love this Loaded Veggie and Chicken Sheet Pan. The clean up is so easy even I can handle it! Sheet pan meals are also great because the prep is simple. For this recipe, all you have to do is chop, marinade, and bake. It doesn’t get much easier than that!

Of course, there is more to love about this Loaded Veggie and Chicken Sheet Pan than just the easy prep and clean up. It also a nutritious meal that is packed with flavor. There is something about roasting vegetables in the oven that enhances the flavor and makes them taste even more delicious. I typically do not like zucchini, but in this meal I absolutely love it. I think part of the reason these veggies are so good is because they are tender yet crispy just like they would be if you grilled them. The Italian chicken compliments the vegetables perfectly making it a complete wholesome meal.

Like I said above, all you need to do for this recipe is chop, marinade, and bake. To begin, butterfly the chicken and place it in a quart sized Ziploc bag. Pour the Italian marinade in the bag to coat the chicken and place it in the refrigerator. I use Primal Kitchen’s Italian Marinade and Vinaigrette because you can’t beat the ingredients but feel free to use whatever Italian dressing you would like. Next, wash and cut the onions, peppers, zucchinis, and broccoli. Evenly distribute the vegetables in two quart sized Ziploc bags. Mix together the extra virgin olive oil, salt, and pepper. Pour the mixture into both bags and toss until the veggies are thoroughly coated. Place the bags in the refrigerator and let the vegetables and chicken marinade for at least 10 minutes. The longer you let them marinade, the better they will taste!

Remove the chicken and veggies from the refrigerator. Place the chicken on a separate baking sheet and cook at 350 degrees for 20 minutes (cook longer if you did not butterfly the chicken). Place the vegetables on a separate baking sheet and dump the bag of butternut squash on top. Cook the vegetables at 350 degrees for 40 minutes. When transferring the chicken and vegetables to the baking sheets, don’t just dump them as you don’t want the extra marinade on the sheet pan.

When the chicken reaches an internal temperature of 165 degrees, remove it from the oven and cut it into cube sized pieces. I love adding cauliflower rice to this meal because it makes me feel like I’m eating a rice bowl. Follow the directions on the bag of cauliflower rice to cook it in the microwave. Remove the vegetables from the oven and add them to the cauliflower rice and chicken.

If you’re looking for a recipe to meal prep for the week ahead, this is a great option. I love making this on a Sunday for a week of nutritious lunches. I use the meal prep containers in the picture above to make it even easier to grab-and-go (you can check them out here). This recipe is simple, healthy, and delicious and will give you yet another reason to love sheet pan meals!

-Kelsey