Chicken and Vegetables Sheet Pan Dinner
This hearty Chicken and Vegetables Sheet Pan Dinner is covered in a savory red wine vinegar marinade, and it's the tastiest healthy weeknight dinner recipe you'll find!
Servings: 4
Calories: 408kcal
Equipment
- Oven
Ingredients
For the Chicken & Vegetables
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 3/4 pound small potatoes, cut into 1-inch pieces
- 2 small zucchini, cut into half-moons
- 1 bell pepper, cut into 1-inch pieces
- 1 yellow or red onion, cut into 1-inch pieces
- 1/2 cup cherry tomatoes, halved
For the Marinade
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons low sodium soy sauce
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 tablespoon dijon mustard
- salt and fresh ground pepper, to taste
Instructions
- In a large mixing bowl, combine chicken, potatoes, zucchini, peppers and onions. Set aside.
- In a small mixing bowl, combine Marinade ingredients; whisk until thoroughly incorporated.
- Remove 1 tablespoon of marinade and set aside.
- Add remaining marinade to the bowl with the chicken mixture; stir to combine. Cover and refrigerate for 30 minutes, or up to 4 hours
- Preheat oven to 425˚F. Line a large jelly roll pan with parchment paper or aluminum foil; set aside.
- Place cherry tomatoes in a separate bowl; toss with reserved marinade, and refrigerate until ready to use.
- Remove chicken mixture from fridge and transfer to prepared jelly roll pan. Arrange ingredients in a single layer.
- Bake for 25 minutes.
- Add cherry tomatoes to the pan.
- Continue to bake for 5 to 8 more minutes, or until internal temperature of the chicken registers at 165˚F.
- Remove from oven, let stand for 5 minutes and serve!
Nutrition
Calories: 408kcal | Carbohydrates: 25g | Protein: 29g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 438mg | Potassium: 1216mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1274IU | Vitamin C: 81mg | Calcium: 62mg | Iron: 2mg