Sheet Pan Chicken and Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken breasts roasted on a sheet pan with potatoes, peas, and mixed spring vegetables, finished with butter, garlic, and Parmesan. A complete, no-fuss dinner ready in under an hour.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces baby potatoes (halved)
- 2 tablespoons olive oil (divided)
- ½ teaspoon seasoned salt
- 1 pound boneless skinless chicken breasts (cut into 1-inch cubes)
- 4 cups mixed spring vegetables (see notes)
- ½ cup frozen peas (thawed)
- ¼ cup shredded Parmesan cheese
- 2 tablespoons butter (melted)
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon lemon pepper seasoning
At a glance
PER SERVING · TIME 49M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 13m
- Cook
- 36m
- Sodium
- 602mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 525mg
- Calcium
- 91mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 13M
- SODIUM
- 602MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.