Crispy Veg Garlic Chicken Sheet Pan Meal

Roasted vegetables, garlicky goodness, and a simple way to get dinner on the table.

A sheet pan dinner with roasted Brussels sprouts, sweet potatoes, peppers, onion, and plenty of garlic. Add precooked chicken at the end and you've got a simple meal without a sink full of pots and pans.

COOK TIME

50 min

PREP TIME

-

SERVINGS

4

---

Grocery List

Check off what you already have.

14 oz Brussels sprouts, sliced into quarters 2 medium sweet potatoes, chopped into cubes 1 red bell pepper, chopped into cubes ½ red onion, chopped into cubes 6 cloves garlic, minced ¼ cup olive oil 1 teaspoon sea salt Fresh cracked pepper, to taste 1½ cups cooked chicken breast, cubed, shredded, or sliced

---

Instructions

01

Preheat oven to 400°F.

02

Toss all the ingredients together (except the cooked chicken breast) on a sheet pan with olive oil.

03

Cook for 50 minutes at 400°F. Toss and turn the veggies occasionally to prevent burning and ensure even cooking.

04

Once the veggies are cooked, add the precooked chicken breast to the dish, either in strips, shredded, or cubed.

05

Sprinkle with fresh thyme and serve, freeze, or store in the fridge.

Recipe source: Paleo Gluten Free

Enjoy! 

---

Recipe Notes

Use precooked chicken breast and add it only after the vegetables finish roasting. You can serve immediately or store the finished meal in the fridge or freezer.

More recipes you’ll love

Want the good stuff?

sign up to get weekly postpartum and hormone tips via email.