Sheet Pan Chicken and Vegetables with Herb Vinaigrette
Gluten Free Living – 2018
Sheet Pan Chicken and Vegetables with Herb Vinaigrette is absolutely mouthwatering. On top of that, this one-pan meal is really, really easy. E-A-S-Y! Basically, you layer chicken breasts on a sheet pan. Add whole red potatoes, baby carrots, sweet potato slices, asparagus and red onion pieces. Then a tasty Herb Vinaigrette is drizzled over the meat and veggies before baking. Grape tomatoes are added the last 30 minutes of baking time. This easy and sumptuous dinner is just wonderful.
Follow Me On Instagram!
I told the folks in our Friday night care group that I was going to make some kind of Roast Chicken dinner about a month ago. There are times when I wing it for meals, and other times I follow recipes. I decided to pull some ideas from a few different recipes and came up with this delicious combo meal. Over and over again, I heard how everyone loved the flavors of this chicken entree. One of the gals won’t eat asparagus unless I make it. She loves it roasted this way and I’ve made it several times in different recipes over the past year.
One of the nice things about this entree it’s a clean-eating recipe that’s healthy, low calorie and gluten free. It’s a hearty, satisfying, filling meal that tastes like a million bucks! Yet, it’s much lower in calories than many casseroles or other pasta-type entrees. If you enjoy roasted chicken and vegetable dinners, then Sheet Pan Chicken and Vegetables with Herb Vinaigrette is a marvelous option. Prepare yourself for a lick-smacking recipe that everyone will love.
Sheet Pan Chicken and Vegetables with Herb Vinaigrette is a totally delectable one-dish meal.
Drizzle a little more Herb Vinaigrette over top of the chicken and vegetables before serving and you will be licking your lips in no time.
Sheet Pan Chicken and Vegetables with Herb Vinaigrette includes asparagus, carrots, sweet potatoes, red potatoes, grape tomatoes and red onions.
This tasty dinner is healthy, low calorie, clean eating and gluten free.
Here’s what I did.
I used these ingredients fore the sheet pan. The zip lock bags contain boneless chicken breasts that I had frozen and thawed for this use.
Cut the chicken breasts in half vertically. Place on two parchment paper-lined cookie sheets. Add peeled, sliced sweet potatoes, red bell pepper slices, asparagus, red potatoes, baby carrots and red onion quarters/pieces.
I used these ingredients for the Herb Vinaigrette.
Combine ingredients and stir well.
Drizzle Herb Vinaigrette over top of each pan of chicken and veggies. (I spread the ingredients between two cookie sheets). Bake at 350 for one hour.
Top partially baked cookie sheets with grape tomatoes. Bake an additional 30 minutes until chicken and veggies are cooked through.
Remove from oven and drizzle meat & veggies with the Herb Vinaigrette that’s in the bottom of the pan.
Sheet Pan Chicken and Vegetables with Herb Vinaigrette is such a yummy, wholesome dinner.
All of the veggies turned out so tasty with the Herb Vinaigrette drizzled over top.
Every bite is mouthwatering.
Here’s the recipe.
SHEET PAN CHICKEN AND VEGETABLES WITH HERB VINAIGRETTE
(My own concoction)
Sheet Pan Chicken and Vegetables with Herb Vinaigrette
Equipment
- 2 18x26" cookie sheet pans
- 1 sharp knife to cut chicken
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- parchment paper
- 1 small mixing bowl
- 1 whisk
- 1 spatula
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
CHICKEN AND VEGETABLES:
- 8 chicken breasts boneless, skinless, cut in half lengthwise
- 2 1/2 lbs. red potatoes washed
- 2 large sweet potatoes peeled and sliced
- 16 oz. bag baby carrots
- 1 bunch fresh asparagus (mine had 16 stalks asparagus) - cut off one inch at the bottom of each stalk
- 1 red bell pepper chopped or sliced
- 2 large sweet onions quartered (I used some red onions)
- 1 pint cherry tomatoes
HERB VINAIGRETTE:
- 6 tbsp. olive oil
- 6 tbsp. white wine vinegar
- 4 tbsp. fresh thyme leaves
- 4 tbsp. fresh rosemary leaves
- 4 tbsp. fresh oregano leaves
- 4-5 cloves garlic minced
- 1 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- 2 basil leaves as desired, for garnish
Instructions
CHICKEN AND VEGETABLES:
- Place a piece of parchment paper on two 18x26” cookie sheets with a rim.
- Divide chicken and veggies between the two pans.
- Drizzle each pan with Herb Vinaigrette.
- Bake at 350 for 1 hour.
- Divide cherry tomatoes between each pan and return pans to oven.
- Continue cooking an additional 30 minutes or until meat and veggies are cooked through.
- Garnish with sprigs of fresh thyme, rosemary, oregano or basil, as desired.
HERB VINAIGRETTE:
- Stir all ingredients until combined.
- Drizzle over top of chicken and vegetables.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
This is a terrific low calorie meal that’s so hearty and satisfying.
Sheet Pan Chicken and Vegetables with Herb Vinaigrette will have your family salivating!
This easy roast chicken dinner is sensational.
You may also enjoy these delicious recipes!
Roasted Chicken with Vegetables
Baked Italian Chicken and Potatoes with Herb Vinaigrette
Sheet Pan Roasted Chicken and Vegetables with Lemon Vinaigrette
Sheet Pan Chicken and Vegetables with Herb Vinaigrette
Equipment
- 2 18×26" cookie sheet pans
- 1 sharp knife to cut chicken
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- parchment paper
- 1 small mixing bowl
- 1 whisk
- 1 spatula
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
CHICKEN AND VEGETABLES:
- 8 chicken breasts boneless, skinless, cut in half lengthwise
- 2 1/2 lbs. red potatoes washed
- 2 large sweet potatoes peeled and sliced
- 16 oz. bag baby carrots
- 1 bunch fresh asparagus (mine had 16 stalks asparagus) – cut off one inch at the bottom of each stalk
- 1 red bell pepper chopped or sliced
- 2 large sweet onions quartered (I used some red onions)
- 1 pint cherry tomatoes
HERB VINAIGRETTE:
- 6 tbsp. olive oil
- 6 tbsp. white wine vinegar
- 4 tbsp. fresh thyme leaves
- 4 tbsp. fresh rosemary leaves
- 4 tbsp. fresh oregano leaves
- 4-5 cloves garlic minced
- 1 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- 2 basil leaves as desired, for garnish
Instructions
CHICKEN AND VEGETABLES:
- Place a piece of parchment paper on two 18×26” cookie sheets with a rim.
- Divide chicken and veggies between the two pans.
- Drizzle each pan with Herb Vinaigrette.
- Bake at 350 for 1 hour.
- Divide cherry tomatoes between each pan and return pans to oven.
- Continue cooking an additional 30 minutes or until meat and veggies are cooked through.
- Garnish with sprigs of fresh thyme, rosemary, oregano or basil, as desired.
HERB VINAIGRETTE:
- Stir all ingredients until combined.
- Drizzle over top of chicken and vegetables.
4 Comments
Barbara
March 30, 2018 at 7:37 am
Think I just found a new source of healthy cooking!
Teresa
March 30, 2018 at 1:57 pm
Hi, Barbara. Thanks so much for the sweet comments. While I include plenty of desserts on this blog, I do have hundreds of gluten free/vegan/vegetarian or otherwise healthy recipes. I hope you find some you enjoy as much as we do.
Shapshak
March 16, 2018 at 12:15 pm
Thank you so much dear!! Lot of kisses
Teresa
March 16, 2018 at 2:01 pm
Thanks. This is a delicious recipe.