October 24, 2017

Sheet Pan Chicken and Veggies

Roasted sheet pan autumn veggies with chicken breast  – a quick seasonal one pan chicken dinner recipe for busy nights {paleo, low-carb, gluten-free, dairy free}

This quick and easy sheet pan chicken and vegetable roast makes a delicious fall dinner. Using fresh seasonal vegetables and chicken breast, this recipe cannot be healthier.

Make ahead this simple weeknight dinner recipe: just throw everything on a sheet pan and in a short time, your tasty dinner is ready!

In this recipe I  used diced veggies, such as zucchini, carrot and butternut squash and halved brussels sprouts, plus chicken breast, all seasoned with thyme and garlic powder.

One pan dinner recipes are very popular, no wonder, they are easy and simple to prepare, just chop, toss and roast your favorite veggies and meat, and get a flavorful dinner ready in short time, without a ton of dirty dishes. Sounds good, right?

The trick of making sheet pan dinner is to find the suitable veggies that take the same amount of time to roast, in my case these veggies were the right ones: in about 30 minutes zucchini, Brussels sprout, thinly sliced carrots and butternut squash are ready to be served. Slice the chicken breast lengthwise or dice into pieces, therefore it will be well roasted in half an hour.

Toss the veggies to evenly coat with seasonings and olive oil. Spread the diced veggies into an even layer, place the chicken among the veggies to absorb their moisture (don’t place the meat on top of the veggies, it becomes dry). Roast the veggies and the chicken for 30 minutes. After about 15-20 minutes turn over the chicken slices and roast until the veggies are tender and the chicken is cooked throughly. You can easily check the chicken by using a thermometer at the last minutes of the roasting to ensure it doesn’t become dry or overcooked. When the chicken registers about 165 degrees in center, remove it from the oven.Serve it immediately! We ate this healthy one pan dinner with pickled beetroot. It was fabulous!

This colorful and delicious one pan chicken meal is also healthy: it’s gluten and dairy free, paleo and low carb.

Enjoy the nice mixture of flavors and textures in this amazing autumn dinner recipe! Have a wonderful fall!


Diet: paleo, low-carb, gluten-free, dairy-free, clean eating

One Pan Chicken and Veggies
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
Roasted sheet pan autumn veggies and chicken breast - a quick seasonal one pan dinner for busy nights {paleo, low-carb, gluten-free, dairy free}
  • 2 large chicken breast fillets
  • 1 medium zucchini
  • 2-3 carrots
  • 1 cup Brussels sprouts
  • 1 cup butternut squash chunks
  • 2 tablespoon olive oil
  • ¼ teaspoon paprika
  • 1 teaspoon garlic power
  • 1 teaspoon thyme
  • salt
  • pepper
Let's get started!
  1. Preheat the oven to 180°C | 360 °F. Slightly grease a large sheet pan with olive oil.
  2. Slice lengthwise the chicken breast fillets. Rub the chicken with salt, pepper and paprika on both sides and besprinkle with olive oil.
  3. Dice the zucchini, peeled carrots and butternut squash into little pieces and half the Brussels sprouts. Mix the veggies in a large bowl with one tablespoon olive oil and season them with salt and pepper, coat them well.
  4. Transfer the veggies to the sheet pan, spread out evenly and place the chicken breasts among them. Sprinkle the meat and veggies with thyme and garlic powder, toss to coat evenly.
  5. Roast for 25-30 minutes, after 15 minutes turn over the chicken slices.
  6. When the veggies are tender and the chicken is cooked, remove the pan from the oven.
  7. Serve immediately!

Nutrition Facts
Serving Size
Servings Per Container 2

Amount Per Serving
Calories 300 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2.5g 13%
Trans Fat g
Cholesterol 60mg 20%
Sodium 490mg 20%
Total Carbohydrate 23g 8%
Dietary Fiber 7g 28%
Sugars 8g
Protein 24g 48%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutritional disclaimer

Please note, that I’m not a nutritional professional. I provide nutritional information for my recipes based on calculation made on YUMMLY (you can sign up for free, use the Yum button to save my recipes and see the nutritional information). I advice you to calculate independently the accurate nutritional information on your own, based on type of ingredients you are using and by weighting out your on food. Thank you for understanding!



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