PrintSheet Pan Chicken and Carrots: Minimal Cleanup Dinner
Make this healthy one pan meal for easy cleanup after a busy day. You get roasted and caramelized flavor in under 30 minutes.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine the chicken pieces and carrots.
- Drizzle the olive oil over the chicken and carrots. Toss to coat evenly.
- Sprinkle the thyme, garlic powder, salt, and pepper over the mixture. Toss again until all ingredients are seasoned.
- Spread the chicken and carrots in a single layer on the prepared sheet pan. Do not overcrowd the pan.
- Roast for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the carrots are tender and slightly caramelized.
- Remove from the oven. Garnish with fresh parsley before serving.
Notes
- For extra flavor, you can add 1 teaspoon of smoked paprika with the other spices.
- If you want a slightly softer carrot, cut them into smaller pieces.
- This recipe works well for meal prep sheet pan lunches for the week.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6
- Sodium: 350
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 36
- Cholesterol: 95