Sheet Pan Chicken Breast With Veggies
This Sheet Pan Chicken Breast With Veggies is your answer to a cozy one-pan winter dinner- all done in under 30 minutes. Pieces of juicy chicken breasts roasts alongside caramelized butternut squash, brussel sprouts, and red bell peppers. It’s seasoned with my homemade All Purpose Seasoning and a drizzle of greek yogurt honey mustard glaze. This easy weeknight meal is healthy comfort food at its best.
I was inspired to make something seasonal and a bit leaner since I always use chicken thighs. The drizzle of the greek yogurt sauce helps with dryness- especially when reheating leftovers. With recipes like my Sheet Pan Salmon with Sweet Potatoes and Broccoli, Sheet Pan Chicken Sausage with Veggies , Sheet Pan Za’atar Chicken and Sheet Pan Honey Mustard Salmon– sheet pan meals are definitely on a rotation in my house.
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Why this recipe works
- Easy Clean Up. That’s what sheet pan meals are known best for!
- Nutritious and Versatile. Swap out to use whichever vegetables you like or use chicken thighs.
- Meal Prep Ready: Similar to my Sheet Pan Chicken Shawarma Bowl and my Harissa Chicken Recipe, the ingredients can all be prepped a day or two ahead of time. Plus this sheet pan chicken breast recipe reheats beautifully.
Ingredients you’ll need
- Chicken breast.
- Avocado oil.
- Red bell pepper.
- Butternut squash.
- Brussel sprouts.
- All Purpose Seasoning. It’s a combination of dried basil, cumin, paprika, onion and garlic powder and cayenne. I use this seasoning mix for other recipes like my Honey Mustard Chicken Thighs, Dairy Free Corn and Shrimp Chowder and my Ground Turkey Shakshuka. If you don’t have all the spices, you can use salt, pepper, garlic powder and paprika or any variation of this or whatever your favorite.
- Greek yogurt.
- Honey.
- Dijon mustard.
- Filtered water. As needed
How to make Sheet Pan Chicken Breast
Step One: Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper for an easy clean up.
Step Two: Arrange the diced chicken breast and the vegetables in a single layer onto the sheet pan.
Step Three: In a small bowl, combine the spices to make the seasoning mix. Sprinkle it evenly over the chicken and vegetables. Drizzle avocado oil over the top. Toss everything together with your hands or spatula to ensure each piece is evenly coated.
Step Four: Roast in the oven for 25 minutes or until the chicken is cooked through and no longer pink and the butternut squash turns golden and tender.
Step Five: While the chicken is cooking, make the honey mustard glaze. Grab a small bowl and whisk together the greek yogurt, honey and mustard. Add about a tablespoon of water to loosen the sauce. Adjust to your desired consistency.
Step Six: When the sheet pan chicken breast dinner is done, drizzle the greek yogurt sauce over the top and serve.
Storing and reheating leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 90 sec. You can store the sauce separately or drizzle on top and store. The Greek yogurt sauce will melt a bit when you go to reheat it.
Helpful tips for Sheet Pan Chicken Breast and Veggies
- Be sure to cut the veggies and chicken breast similar in size to ensure even cooking.
- Do not over crowd the pan. Overcrowding it will cause the vegetables to steam rather than roast.
- Avoid overcooking the chicken breast. If your oven runs hot, check for doneness sooner if needed.
- Add the Greek yogurt drizzle last. If you love extra sauce, double the drizzle recipe.
Serving suggestions
This Sheet Pan Chicken Breast recipe is a complete on its own but you can enjoy a few other ways as well.
- Add it to a large whole wheat tortilla to make a wrap.
- Serve it over brown rice, quinoa or Garlic Turmeric Rice.
- Add a simple green salad or a heartier salad like my Murasaki Sweet Potato Salad and my Goat Cheese and Pomegranate Salad.
- Change up the toppings- try it with sprinkled feta, ranch, or fresh parsley.
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Sheet Pan Chicken Breast With Veggies
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Equipment
Ingredients
- 1 pound chicken breast medium diced
- 4 tablespoons avocado oil
- 1 large red bell pepper medium diced
- 2 cups butternut squash medium diced
- 2 cups brussel sprouts cut in half
- 2-3 tablespoons greek yogurt
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- Filtered water as needed
All Purpose Seasoning
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon kosher salt plus more if needed
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper for an easy clean up.
- Arrange the diced chicken breast and the vegetables in a single layer onto the sheet pan.
- In a small bowl, combine the spices to make the seasoning mix. Sprinkle it evenly over the chicken and vegetables. Drizzle avocado oil over the top. Toss everything together with your hands or spatula to ensure each piece is evenly coated.
- Roast in the oven for 25 minutes or until the chicken is cooked through and no longer pink and the butternut squash turns golden and tender.
- While the chicken is cooking, make the honey mustard glaze. Grab a small bowl and whisk together the greek yogurt, honey and mustard. Add about a tablespoon of water to loosen the sauce. Adjust to your desired consistency.
- When the sheet pan chicken breast is done, drizzle the greek yogurt sauce over the top and serve.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 90 sec. You can store the sauce separately or drizzle on top and store. The Greek yogurt sauce will melt a bit when you go to reheat it. Helpful tips:
- Be sure to cut the veggies and chicken breast similar in size to ensure even cooking.
- Do not over crowd the pan. Overcrowding it will cause the vegetables to steam rather than roast.
- Avoid overcooking the chicken breast. If your oven runs hot, check for doneness sooner if needed.
- Add the Greek yogurt drizzle last. If you love extra sauce, double the drizzle recipe.
Nutrition
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