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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 mins
Cook Time30 mins
Marinate Time30 mins
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.