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Garlic Chicken Sheet Pan w/ Veggies



  • 8 ounces fresh green beans, stems removed (see note)

  • 1 pound fresh asparagus, stems trimmed

  • 8 ounces fresh broccoli florets

  • 2 tablespoons olive oil

  • Kosher salt


  • 2 teaspoons smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried oregano

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1 pound boneless, skinless chicken breasts cut into 2” pieces


  • 1/4 cup chopped fresh basil

  • 1 large clove of garlic, finely chopped

  • 1 tablespoon fresh lemon juice

  • 1/4 cup olive oil

  • 2 pinches of kosher salt

  • 1 pinch of black pepper


  1. Preheat oven to 425°F. Spread the veggies in an even layer on a large baking sheet. Drizzle them with olive oil and sprinkle a few pinches of salt over the top. Stir them around the pan to coat them evenly in the oil.

  2. In a medium-sized bowl, combine the paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Add the chicken and toss it in the spices until it is evenly coated. Place the chicken pieces on top of the veggies. Bake the chicken and veggies for 20 to 30 minutes or until the chicken pieces are cooked through.

  3. While the chicken and veggies bake prepare the dressing. Whisk the basil, garlic, lemon juice, olive oil, salt, and pepper together in a small bowl until combined. Top each serving of chicken and veggies with a few drizzles of the dressing and serve.

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