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sheet pan chicken thighs and veggies cooked
Servings 4

Sheet Pan Chicken Thighs and Veggies

Sarah Schlichter, MPH, RDN
These Sheet Pan Chicken Thighs and Veggies are an easy sheetpan meal, ready in 35 minutes with easy prep and clean up! High in protein and fiber, this one pan chicken thighs and veggies meal is seasoned with pesto, and is great on its own, or paired with rice or salad!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients  

  • 1 red onion, sliced
  • 1 bell pepper, sliced
  • 5-6 asparagus spears cut into thirds or quarters
  • 1 medium zucchini, diced
  • 1 lbs chicken thighs
  • 3 cloves garlic
  • ¼ tsp cumin
  • ½ tsp salt
  • ⅛ tsp pepper
  • ¼ cup pesto (optional)
  • 2 Tbsp lemon juice

Instructions 

  1. Preheat oven to 425.
  2. Wash and chop your veggies, and place in a large bowl. Add chicken thighs and seasonings and mix well.
  3. Transfer contents from bowl to a greased sheet pan. Brush pesto over chicken and squeeze lemon juice over chicken and veggies.
  4. Bake for 30-40 minutes, flipping every 10-15 minutes.
  5. Serve with orzo, quinoa, salad, sweetpotatoes, etc.

Nutrition

Serving: 1Calories: 345kcalCarbohydrates: 10gProtein: 21gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 112mgSodium: 530mgPotassium: 524mgFiber: 2gSugar: 5gVitamin A: 1585IUVitamin C: 54mgCalcium: 61mgIron: 2mg
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