Sheet Pan Chicken with Winter Veggies & Herby Dressing

This Sheet Pan Chicken recipe is bursting with winter flavors. Brussels sprouts, beets, chickpeas, and chicken sitting on a bed of healthy and delicious quinoa. The herby dressing brings it all together with its tangy freshness. The dressing might just be the best part of this recipe–I love using it for salads, roasted veggies, meats, you name it. This sheet pan chicken recipe is super quick, healthy, and delicious, perfect for a quick weeknight dinner and especially meal prep!

Sheet Pan Dinners – A Hack to Eating More Veggies

If you or members of your family aren’t vegetable people, especially beets, these kinds of mixed sheet pan dinners are for you. If you mix a delicious protein with small cuts of veggies and toss with an undeniably delish dressing, you’ll find they really aren’t so bad. Just like with beets; yes, they can be an acquired taste, but if prepared the right way, they are so tasty and have a great texture! Most of eating healthy comes with learning how to prepare grains and veggies. Another great example is quinoa–instead of cooking with water, use chicken or vegetable broth. All of a sudden you could eat it on its own, in a salad, or with proteins. That’s why I love these sheet pan dinners, besides the fact I don’t have to spend hours in the kitchen! They’re an easy way to create a healthy, well-balanced meal with lots of colors. As they say, “eat the rainbow” for a healthy diet. Feel free to substitute other veggies, proteins, or grains in this dish. Just be sure you cut the ingredients so that they cook at the same time.

How Long to Cook a Sheet Pan Dinner

At 425°F, you can cook a sheet pan dinner in 20-25 minutes. Use softer veggies like summer squash, green beans, Brussels sprouts, turnips, etc. cut into 1-inch pieces, or harder root veggies cut into 1/4-inch pieces. Alternatively, you can parboil the root veggies by boiling in water for 1-2 minutes and placing them in an ice bath, that way they cook at the same time as the chicken. Or, you could just cut the protein into larger pieces.

Meal Prep Chicken

This recipe is great hot but is just as good eaten as a cold salad. My husband loves these recipes for meal prepping. Super easy to portion out–just be sure to keep the dressing separate. You can also use more protein in this recipe if you prefer.

More Weeknight & Meal Prep Recipes:

• Mongolian Beef Meatballs (high protein)
• Thai Basil Chicken with Cauliflower Rice (high protein & keto friendly)
• Caprese Wrap with Lavash Bread
• Shishito Pepper Steak (high protein)
• Minced Pork & Yard Long Bean Stir Fry

Print Recipe

Chicken Sheet Pan Dinner with Winter Veggies & Herby Dressing

Dinner, Meal Prep, Lunch

By Katelyn Bailey – Serves: 2-4

Prep Time: 15 minutes – Cooking Time: 20 minutes – Total Time: 35 minutes

Quick, easy, and delicious Chicken Sheet Pan with winter veggies and an herby dressing. Great for weeknight meals and meal prep (just as good eaten as a cold salad!).

Ingredients

• For the Sheet Pan:
• 1lb chicken breast, cut into 1 inch cubes
• 1 can chick peas, rinsed and drained (dab with a paper towel to dry)
• 1 1/2 cup halved brussels sprouts
• 1 cup 1/2 inch cubed beets (par cooked, or just use pickled beets)
• 1 small red onion, sliced into 1/2 inch slivers
• 1 cup quinoa
• For the Dressing
• 2 garlic cloves
• 1/4 cup olive oil, plus some for roasting
• 1 1/2 tablespoons lemon juice
• 2 tablespoons tahini
• 3 tbs each chopped parsley and dill
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

Instructions

1

Preheat the oven to 425°F.

Making the Quinoa

2

In a small pan combine 1 cup of quinoa with 1 1/2 cup water or broth and a little salt. You can also add a drizzle of olive oil.

3

Bring this to a boil, cover, and reduce heat to med-low. Cook for 15 minutes, then remove from heat and let set for 10-15 minutes until fluffy.

Making the Dressing

4

Make the dressing by combining the garlic, olive oil, lemon juice, tahini, salt, pepper, and cayenne in a blender and blend until smooth. (You can also use an immersion blender, food processor, or mince by hand and shake in a jar.)

5

Add the parsley and dill and blitz a few times.

Assembling the Sheet Pan

6

Combine the chicken cubes, chick peas, Brussels sprouts, beets and onion on a baking sheet. Drizzle with 2-3 tablespoons of olive oil and 1/2 teaspoon of salt. Mix until everything is coated evenly. Feel free to add some garlic powder or herbs here as well!

7

Place the pan in the oven to bake until the chicken is cooked, about 15-20 minutes.

Mixing it Together

8

The best part! In a bowl add a layer of quinoa, the chicken & veg, and then a hefty drizzle of that herby dressing.

Nutrition

• 763 Calories
• 72g Carbohydrates
• 16mg Cholesterol
• 45.1g Fat
• 16.4g Fiber
• 28.9g Protein
• 6.5g Saturated fat
• 129mg Sodium
• 8.5g Sugar

Notes

This meal will keep in the fridge for 3-4 days.