Sheet Pan Roasted Garlic & Herb Chicken and Veggies

I always search for Sheet Pan, Instant Pot, or Crockpot recipes for when I need a quicker, hands-off meal prep day. It doesn't get much easier then dumping all the ingredients on a sheet pan, Instant Pot, or crockpot and letting it cook while you finish up with whatever else you need to do in the kitchen, around the house, etc. This Sheet Pan Roasted Garlic & Herb Chicken and Veggies was just that kind of recipe. I bought pre-cut bell peppers, onion, and zucchini, so I only had to cut up the chicken breast and broccoli. A more expensive way to do it, but saves me time in the kitchen on meal prep day. I found Litehouse Farms Fresh Herbs Parsley and Cilantro at my local grocery store and opted to use those dried spices. You can also totally just get fresh herbs as well! No need to purchase one-off spices like that if you won't put them to use. Now I had to quadruple this meal, so I did one batch in the oven with all vegetables, followed by a second batch with only chicken. I thought the meal came out tasting light, refreshing, and delicious. Not to mention it was super easy to throw together while I had sweet potatoes in the Instant Pot to pair with this meal. I also loved having a mix of vegetables since I am used to having just one vegetable with most meals. This is a great sheet pan recipe to have in your back pocket for when you need to easily spice up your meal prep for the week! ​

Sheet Pan Roasted Garlic & Herb Chicken and Veggies
Ingredients:

• 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
• 2 cups broccoli florets
• 1 large zucchini cut 1 into inch pieces
• 1 medium onion cut into 1 inch pieces
• 1 bell pepper any color, cut into 1 inch pieces
• 1 cup grape tomatoes cut into 1 inch pieces

For the Garlic & Herb marinade:

• 1/4 cup olive oil
• 4 cloves garlic crushed or finely chopped,
• 2 tablespoons Gourmet Garden lightly dried parsley or chive or basil
• 2 tablespoons Gourmet Garden lightly dried cilantro
• 1 teaspoon chili pepper flakes
• Salt and freshly ground black pepper
• 1 teaspoon ginger (optional)
• juice of 1/2 lime

Directions:

1. Preheat oven to 450F.
2. In a medium bowl, whisk the garlic, herbs, salt and pepper and lime juice.
3. Place the chicken and veggies on a sheet pan and drizzle with the garlic and herb mixture. Combine with hands until all the chicken and veggies are coated.
4. Bake for 20-22 minutes or until the chicken and veggies are cooked through.
5. Serve immediately with rice or quinoa or cool to room temperature and divide into 6 meal prep containers.

Original recipe found here