I feel like it’s been YEARS since I’ve posted something on the blog. Yes, I’m dramatic, it’s been about a week, but I’ve really been feeling some resistance towards it. I have a month off school, two weeks off work, and I just want to lay around and play games and read books and stay in bed until noon and not feel like I have to do anything, even if it’s something I love like cooking.
I’ve just been so blah. The cookies and mashed potatoes tornado of the last month has made me feel so sluggish and gross in a, “sweatpants are all that fit me right now” way. I haven’t exercised since pre-Thanksgiving. It’s just at the point where I couldn’t wait until next week to start New Years Resolution-y things. It needed to be now.
I’m not a good dieter- my food needs to be delicious. But luckily there are lots of ways to plan ahead to make delicious food that’s satisfying AND healthy. I recently created my Delicious and Satisfying 1,200 Calorie Meal Plan, Recipes, and Grocery List for inspiration, and a version of this 20 Minute Healthy Chicken Sheet Pan Dinner can be found twice on there.
This is SO customizable that it never gets old. Switch up the veggies, switch up the marinade, or add some potatoes. I could honestly eat a version of this no-clean-up, no-carb wonderfulness every single night. Taylor even requests this sometimes. After I’ve been experimenting with new and crazy recipes, all he really wants is just some simple meat, veggies, and potatoes.
The trick to this is a super hot, super fast roast in the oven which makes everything tender yet crispy and a little blackened on the outside. Make sure the chicken and veggies are sliced about 1/4″ thick so they all cook evenly
But the very best part? Line a baking sheet with parchment paper or aluminum foil and then there’s basically NO CLEAN UP. Okay, maybe the teensiest bit of cleanup, but you just crumple up the paper and throw it away. Boom done.
So I picked carrots and parsnips because they are winter-licious root veggies and broccoli because it’s Taylor’s favorite. I tossed everything in a balsamic vinegar dressing-ish marinade, but simply switching up the vinegar type and herbs will give you a whole new dish.
I made this recipe 1 serving, so feel free to double, triple, or quadruple it! This recipe is also perfect for a healthy meal prep session for lunches all week.
- 4 oz chicken, (1 or 2 small, ¼" thick boneless skinless chicken breasts)
- 1 carrot, peeled and sliced into ¼" thick rounds
- 1 parsnip, peeled and sliced into ¼" thick rounds
- 1 cup broccoli florets
- 1 tbsp canola or vegetable oil
- 1 tbsp balsamic vinegar, (or any other type of vinegar would be good too!)
- 1 tsp honey
- 1 tsp dijon mustard
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried Italian seasoning
- Preheat oven to 450 degrees.
- Line a baking sheet with parchment paper or aluminum foil for easy clean up.
- Place chicken breasts and sliced veggies in a large bowl.
- In a small bowl, whisk together oil, vinegar, honey, mustard, and spices to make a marinade.
- Cover the chicken in veggies in the marinade and toss to coat evenly.
- Spread the chicken and veggies out on the baking sheet in a single, even layer.
- Bake for 20 minutes, until chicken is cooked through, (an internal temperature of 165) and the broccoli is getting blackened on the edges.