Crispy Veg Garlic Chicken Sheet Pan Meal

Name: Crispy Veg Garlic Chicken Sheet Pan Meal
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 14 oz brussel sprouts (sliced into quarters); 2 medium sweet potatoes (chopped into cubes); 1 red bell pepper (chopped into cubes); 1/2 red onion (chopped into cubes); 6 cloves garlic (minced); 1/4 cup olive oil; 1 teaspoon sea salt; fresh cracked pepper (to taste); 1 1/2 cups cooked chicken breast (cut into cubes, shredded, or sliced.)

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Easy whole30 chicken and roasted veggie sheet pan dinner. Incredibly easy to make and loads of fresh garlic herb flavor! Can be made ahead, frozen, and served as leftovers! Only takes 10 minutes to prep then it’s in the oven! SO easy!

Dig into a delicious 10 minute meal with crispy brussel sprouts, sweet potatoes, and garlic chicken. Whole30 meal prep made easy! Make ahead, freeze, store in the fridge, or serve! Whole30 meal ideas. whole30 meal plan. Easy whole30 dinner recipes. Easy whole30 dinner recipes. Whole30 recipes. Whole30 lunch. Whole30 meal planning. Whole30 meal prep. Healthy paleo meals. Healthy Whole30 recipes. Easy Whole30 recipes. Easy whole30 dinner recipes.

This roasted veg sheet pan dinner is so incredibly easy to whip up! And being me… I just eat the leftovers for dinner and breakfast. Meal planning made easy! If you’re cooking for just one, then you’re guaranteed leftovers that are delicious and perfect served anytime of day. No thinking, just eating 🙂 .

Also, if you are cooking for more than one, it’s just ridiculously easy!… But you probably won’t have leftovers.

It’s been a lazy sort of week, because I totally over did it and got stoked on life and adventuring.

But this sheet pan dinner was something I could actually make while feeling run over.

It’s that easy!

And thank goodness for leftovers!

Did I already mentions that? 😉

This is probably one of my favorite things to eat the next day, because it can easily be altered with a variety of spices and toppings like avocado, fresh basil, eggs, etc..

All that is required from you to make this recipe is:

Cut all the veggies.
Spread out on a sheet pan with olive oil and spices.
Cook.
Toss with chicken cubes or shredded chicken.
Serve with fresh thyme!

That’s literally ALL!

roasted veg on the go!

This recipe is an easy whole30 go-to for me. I resort back to the simplicity and ease of this recipe. Plus the BOMB flavor of such simple and fresh ingredients. The crispy sweet sugars from the sweet potatoes start to bubble when you cook them. Then the brussel sprout get nice and crispy on the outside and tender on the inside. OBSESSED. And a punch of garlic brings it all together. I added almost 1/4 cup minced garlic into mine! I guess I love garlic.

Can we talk about these bowls for a sec tho? How beautiful are these handmade ceramics from Israel?? They are so practical, useful, and elegant. I got mine from Zohar Ceramics. Zohar has some of the most beautiful collections of minimalist and pure ceramics for the kitchen.

P.S. I especially love all the bowls!

Crispy Veg Garlic Chicken Sheet Pan Meal

Easy whole30 chicken and roasted veggie sheet pan dinner. Incredibly easy to make and loads of fresh garlic herb flavor! Can be made ahead, frozen, and served as leftovers!

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Prep Time: 10

Cook Time: 50

Total Time: 1

Course: Main Dish

Servings: servings

Calories: 335kcal

Ingredients

14 oz brussel sprouts sliced into quarters
2 medium sweet potatoes chopped into cubes
1 red bell pepper chopped into cubes
1/2 red onion chopped into cubes
6 cloves garlic minced
1/4 cup olive oil
1 teaspoon sea salt
fresh cracked pepper to taste
1 1/2 cups cooked chicken breast cut into cubes, shredded, or sliced.

Instructions

Preheat oven to 400F.
Toss all the ingredients together (except the cooked chicken breast) on a sheet pan with olive oil.
Cook for 50 minutes on 400F. Toss and turn the veggies on occasion to prevent burning and ensure even cooking throughout.
Once the veggies are cooked, add precooked chicken breast to the dish; either chicken strips, shredded, or cubed.
Sprinkle with fresh thyme and serve, freeze, or store in the fridge.