Easy Sheet Pan Chicken and Vegetables {Paleo, Gluten-Free, Dairy-Free}
When it comes to the start of the school year and getting the whole family back into a routine, life sometimes becomes a little bit chaotic. Everyone is rushing and more often than not dinner gets put on the back burner. That’s exactly why I love sheet pan dinners like this Easy Sheet Pan Chicken and Vegetables! It’s Paleo, gluten-free, dairy-free and FULL of flavor!
Easy Sheet Pan Chicken and Vegetables Recipe
Quick and simple dinner recipes are what keeps my family healthy and sane. I rarely have more than a few minutes to actively prepare dinner during the school year. The ability to throw everything on one pan and let it cook in the oven while we’re tending to other chores or spending family time together makes dinner-time so easy! Plus, who doesn’t love only having one pan to clean up after?
This one-pan chicken dinner is simple and loaded with wholesome ingredients. The beets and carrots keep this meal colorful and are loaded with nutrients. Plus, root veggies are just so comforting in the fall!
Using a sweet and tangy homemade sauce helps keep the chicken moist and flavorful. When it comes to sauce, most store-bought versions are loaded with excess sugar. Making your own from ingredients you already have on hand is not only healthier, but cheaper, too!
This delicious sauce is balsamic vinegar-based with maple syrup to add a hint of sweetness. Using Wildly Organic Sesame Oil gives this sauce a more complex flavor that will make you go crazy for this sheet pan chicken. The flavor of this sesame oil is light and nutty, with a gentle hint of tahini.
Keep dinnertime simple with this easy sheet pan chicken and vegetable recipe. Only one bowl in prep dishes and one pan to clean up! It’ll keep your kitchen clean and your tummy full!
More real food sheet pan dinner recipes the whole family will love!
- Lemon Pepper Salmon and Asparagus Sheet Pan Dinner {Keto-Friendly, Gluten-Free)
- Sheet Pan Lemon Poppy Seed Chicken {gluten-free, dairy-free}
- Garlic-Ginger-Lime Chicken & Sweet Potato Sheet Pan Dinner
- Easy Sheet Pan Roasted Sausage and Vegetables {gluten-free and dairy-free!}
Will you try this Easy Sheet Pan Chicken and Vegetables for dinner this week?
- 5 large carrotspeeled and cut into smaller pieces
- 3 large beetspeeled and sliced evenly
- 10 fingerling potatoessliced in half or quarters
- 2tablespoons Wildly Organic Sesame Oil
- 1tablespoon balsamic vinegar
- 1teaspoon pure maple syrup
- 1/2teaspoon Wildly Organic Himalayan Pink Salt
- 1lb chicken breastcut into strips
- 1tablespoon Wildly Organic Sesame Oil
- 1teaspoon balsamic vinegar
- 1/2teaspoon Wildly Organic Pink Himalayan Salt
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Preheat the oven to 350F. Line a baking sheet with aluminum foil.
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Add the carrots, beets, and potatoes to a large bowl.
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Combine the sesame oil, balsamic vinegar, maple syrup, and pink Himalayan salt. Pour over the vegetables and toss to coat.
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Spread the vegetables out evenly on the baking sheet, leaving room in the middle for the chicken.
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Add the chicken into the same bowl you used for the veggies and add the sesame oil, balsamic vinegar and pink Himalayan salt. Toss until the chicken is covered.
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Place the chicken in the middle of the pan with the veggies.
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Cook for 15 minutes at 350F. Remove from the oven, flip the chicken and stir the vegetables.
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Cook for another 20 minutes and then remove. Let sit for 5 minutes before serving to let the juices absorb.
The post Easy Sheet Pan Chicken and Vegetables {Paleo, Gluten-Free, Dairy-Free} appeared first on Wildly Organic.
Shelby Stover
Wildly Organic is an independent source for wholesome, organic foods and natural, raw foods and ingredients, the building blocks of a healthy life.