Sheet Pan Chicken and Veggies

Prep 10 min

Cook 35 min

Ready in 45 min

This easy chicken and vegetable sheet pan meal gets dinner on the table fast without sacrificing flavor. It’ll be a weeknight go-to!

Ingredients

2 small potatoes
2 small zucchinis, cut into half moons
2 large carrots, peeled and thinly sliced
1 red bell pepper, chopped
3 tbsp (45 mL) oil, divided
1 tbsp (15 mL) Crushed Peppercorn & Garlic Rub, divided
⅓ cup (75 mL) mayonnaise
⅓ cup (75 mL) Dijon mustard
2 tbsp (30 mL) honey
2 lbs. (1 kg) chicken breasts (about 4 small breasts)
½ cup (125 mL) panko breadcrumbs
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)

Directions

Preheat oven to 450°F (230°C). Pierce the potatoes all over with a fork and microwave for 5 minutes. Once cool enough to handle, dice the potatoes into 1" (2.5-cm) pieces.
Toss the cut vegetables and potatoes with half of the oil and 2 tsp (10 mL) of the rub. Spread them in an even layer on a sheet pan.
Combine the mayonnaise, Dijon mustard, honey, and remaining rub. Remove ¼ cup (60 mL) of the sauce and brush it on the tops of the chicken breasts. Combine the panko, Parmesan, and remaining oil in a large bowl. Dip the sauced side of the chicken in the panko mixture.
Place the chicken breasts, panko-side up, on top of the vegetables. Bake until the chicken reaches 165°F (74°C) and the veggies are tender, about 30–35 minutes.
Serve with the remaining sauce.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 700, Total Fat 32 g, Saturated Fat 6 g, Cholesterol 175 mg, Sodium 1,230 mg, Carbohydrate 38 g, Fiber 3 g, Sugars 13 g (includes 9 g added sugar), Protein 58 g