Sheet Pan Spring Vegetable and Chicken Bake
A vibrant and healthy sheet pan dish featuring tender chicken and fresh spring vegetables, all roasted to perfection for a delightful meal.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, cut into 1-inch pieces
- (2 cups) asparagus, trimmed and cut into 2-inch pieces
- (1 cup) cherry tomatoes, halved
- (1 cup) bell pepper, sliced
- (1) medium red onion, sliced
- (3 tablespoons) olive oil
- (1 teaspoon) garlic powder
- (1 teaspoon) dried oregano
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/2 teaspoons) paprika
- (1) lemon, zested and juiced
- (1/4 cups) fresh parsley, chopped, for garnish
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a large bowl, combine 1 lb chicken breast pieces, 2 cups asparagus, 1 cup cherry tomatoes, 1 cup bell pepper, and 1 medium red onion. Add 2/4 teaspoon black pepper and 2/4 teaspoon paprika.
- 3
Drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Toss until everything is well coated.
- 4
Spread the chicken and vegetable mixture evenly on a large sheet pan.
- 5
Zest and juice 1 lemon, then drizzle the lemon juice over the chicken and vegetables.
- 6
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- 7
Remove from the oven and let it rest for 5 minutes.
- 8
Garnish with 1/4 cup fresh parsley before serving.
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