Someone needs this!

This Chicken Sheet Pan Dinner is super healthy, super simple, and super easy to adapt if you have food sensitivities (which are a very common contributor to joint pain and inflammation and fatigue). Or to adapt to whatever veggies you have lying around that lend themselves well to roasting.

All the vegetables included in this recipe are mega important for supporting your body’s detox abilities, which is also very important for reducing inflammation, long-term healing, and energy. (I always teach how to support detox in my courses.) Garlic, onion, cruciferous veggies like Brussel sprouts, broccoli or cauliflower, and deep orange veggies all contain super important compounds many of us are lacking for our liver to properly neutralize the many toxins we are exposed to daily.

It also has a healthy dose of protein and anti-inflammatory fats. Don’t let anyone tell you fats are bad! Plentiful doses of the right types of fats are essential for joint pain disease. Avoid trans-fats and vegetable oils like corn and canola. (I also cover fats in my courses. It’s so important.)

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Without further adieu… here is the recipe. Be sure to let me know how it goes!

Healthy Chicken and Vegetables Sheet Pan Dinner

This sheet pan meal is super simple, super healthy, and super easy to adapt to food sensitivities or whatever you have on hand.
Prep Time15 minutes
Cook Time30 minutes
Marinate Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 390kcal
Author: The Joint Pain Dietitian


  • 1/2 cup extra virgin olive oil or other healthy oil
  • 1/4 cup apple cider vinegar or other vinegar
  • 2-4 cloves garlic, chopped or minced
  • 1 tbsp oregano dried or fresh
  • 1 tsp thyme dried or fresh
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 4 chicken breasts or thighs, cut in 2-4 pieces
  • 3 cups Brussel sprouts, halved or broccoli, cauliflower…
  • 3 cups butternut squash, cubed or sweet potato, carrots…
  • 1 cup red onion, coarsely chopped


  • Add oil, vinegar, garlic, and seasonings to a medium-large bowl. Whisk together.
  • Add chicken and vegetables. Toss to coat. Marinate for 30 minutes-24 hours.
  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment.
  • Pour marinated chicken and vegetables onto the lined sheet pan. Arrange in an even layer.
  • Bake 30 minutes or until chicken is cooked through and vegetables are slightly tender.


Excellent served over steamed brown rice or quinoa with a green salad on the side. 
The smaller you chop the chicken and tougher vegetables, the faster the meal will cook. 
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Someone needs this!