20 Minute Healthy Chicken Sheet Pan Dinner with Roasted Root Vegetables and Broccoli
Prep time
Cook time
Total time
No clean up and no carbs!
Serves: 1 serving
  • 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
  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with parchment paper or aluminum foil for easy clean up.
  3. Place chicken breasts and sliced veggies in a large bowl.
  4. In a small bowl, whisk together oil, vinegar, honey, mustard, and spices to make a marinade.
  5. Cover the chicken in veggies in the marinade and toss to coat evenly.
  6. Spread the chicken and veggies out on the baking sheet in a single, even layer.
  7. Bake for 20 minutes, until chicken is cooked through, (an internal temperature of 165) and the broccoli is getting blackened on the edges.
Recipe by Ally's Cooking at http://allyscooking.com/2016/12/28/20-minute-healthy-chicken-sheet-pan-dinner/