Easy Sheet Pan Chicken Breast Recipe

Eating healthy has never been easier or tastier with this delicious and uber nutritious recipe for easy sheet pan chicken breast. The best part is that this recipe can be modified to fit anyone's veggie preferences.

"Any non-starchy vegetable will work with the same cooking time: cauliflower, corn, onions, parsnips and zucchini. If you cut potatoes up small enough, they will cook well in the 20 minutes allotted. Just cut them into 1- to 2-inch cubes covered generously with butter," said recipe developer Maren Epstein of Eating Works.

When you combine the protein from the lean baked chicken breasts and the numerous health benefits of the veggies, this easy to fix dish will quickly become a staple in your kitchen. Since it's so quick and easy to make, you can prepare it on any weeknight when you're in a rush but don't want to resort to a fast food fix or takeout.

Thankfully, the prep work for this easy sheet pan chicken breast takes a mere five minutes, and the cook time is only 25 minutes. First, you'll preheat the oven to 350 degrees Fahrenheit and place three chicken breasts on an aluminum foil-lined baking sheet.

Peel and chop four carrots and place them alongside the chicken breasts on the baking sheet. Take four cups of broccoli florets, either one bag fresh or two stalks' worth cut up, and intermingle them among the carrots.

"I use fresh florets, but frozen would work just as well. They will cook faster and need less butter," Epstein said.

While this easy sheet pan chicken breast recipe so far may seem a bit natural and earthy for the taste buds, just wait. Epstein directs us to drizzle four tablespoons of olive oil and the juice of one lemon cut into four wedges across the chicken and vegetables.

Then, you should sprinkle everything with two tablespoons of dried oregano, half a teaspoon of sea salt, an eighth of a teaspoon of fresh ground black pepper, a fourth of a teaspoon of garlic powder, and a fourth of a teaspoon of onion powder. This combo of amazing spices packs a punch and accents the juicy, lean chicken and crisp veggies.

Be sure to toss the vegetables on the baking sheet to ensure they are evenly coated with the oil and spices. Place the remaining wedges from the second lemon and pats of butter from one tablespoon of unsalted organic butter on top of each breast.

"The best way to toss the veggies in the pan without making a mess is to just use your fingers. That's why I do. Or you can toss them in another bowl before placing them on the tray. But why dirty another dish?" Epstein said.

Epstein choses to use unsalted organic butter for this easy sheet pan chicken breast because of its health relative health benefits. "Any kind of butter will work for this recipe. I just choose to use unsalted organic since it's the healthiest option. If you use salted butter, don't add as much salt to the dish. If you don't have butter, olive oil would also work," she explained.

Slide the baking sheet with your easy sheet pan chicken breast into the oven, and set the timer for 15 minutes. At this point, toss the veggies again, and place in the oven for about another ten minutes. This will allow your veggies to cook evenly on all sides instead of getting too browned on any one side and allow your chicken to cook through.

The best way to tell if your chicken is done is by using a meat thermometer, which you may want to invest in if you don't already have one. You can use this tool for way more than this easy sheet pan chicken breast recipe — it's also great for grilling, broiling, baking, and boiling a ton of other meats and will ensure that you don't undercook your food.

Baking is an especially healthy way to prepare a meal, particularly when it comes to meat. Choosing the right foods to eat is important, but the cooking method is important too.

When it's time to pull the dish out of the oven, take a good strong whiff of the deliciousness of this easy sheet pan chicken breast. A couple of ways to spice it up even more involves using special garnishes, Epstein said, including lemon zest and pomegranate seeds.

"I love how easy this dish is to make. You can make it in your sleep. Not to mention that it's healthy and yet flavorful from the oregano and succulent from the butter and lemon," she said. "I make this dish at least one night per week for my family. If friends are coming over last minute, I know I can always throw this together and people love it. My husband eats very simply, so this is something he'll eat that still has a lot of flavor."