Sheet Pan Chicken Breast With Veggies

A close-up of a roasted sheet pan chicken breast meal with seasoned red bell peppers, Brussels sprouts, sweet potatoes, and a drizzle of creamy white sauce.

This Sheet Pan Chicken Breast is your answer to a cozy one-pan winter dinner- all done in under 30 minutes. Juicy chicken breasts roasts alongside caramelized butternut squash, brussel sprouts, and red bell peppers. It’s seasoned with my homemade All Purpose Seasoning and finished with a drizzle of greek yogurt honey mustard glaze.

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Prep Time 10

Cook Time 25

Course Dinner, Main Course

Cuisine American

Servings

Calories 335 kcal

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

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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

Notes:

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:

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.

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Nutrition

Calories: 335kcalCarbohydrates: 19gProtein: 28gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 73mgSodium: 609mgPotassium: 911mgFiber: 4gSugar: 7gVitamin A: 8218IUVitamin C: 58mgCalcium: 87mgIron: 2mg

Keyword Sheet Pan Chicken Breast

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