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Sheet Pan Harvest Chicken with Vegetables - an easy complete one pan meal with low carb autumn vegetables perfect for fall. Made with tender and juicy with Brussels sprouts, pumpkin, broccoli and yellow zucchini. Keto, paleo, gluten free and Whole 30 compliant.

Sheet Pan Harvest Chicken with Vegetables

Sheet Pan Harvest Chicken with Vegetables - an easy complete one pan meal with low carb autumn vegetables perfect for fall. Made with tender and juicy with Brussels sprouts, pumpkin, broccoli and yellow zucchini. Keto, paleo, gluten free and Whole 30 compliant.

Course Main Course
Cuisine American
Keyword chicken, chicken sheet pan recipe, dinner, easy 1 pan dinner, harvest, keto, low carb, paleo, sheet pan, whole 30
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 4 servings
Calories 221 kcal
Author Kelly

Ingredients

  • 3-4 boneless , skinless chicken breasts, pounded to even thickness (can also use 5-6 chicken thighs and adjust cooking times as needed)
  • sea salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried sage
  • 2 tablespoons olive oil , divided
  • 1 1/2 tablespoons balsamic vinegar , divided
  • 1 cup chopped pumpkin , or butternut squash if not low carb
  • 1 cup broccoli florets
  • 1 yellow zucchini , quartered
  • Chopped fresh parsley or thyme

Instructions

  1. In a small bowl, combine the salt, pepper, thyme, rosemary and sage. Place the chicken in a large resealable bag and add 1 tablespoon olive oil, 1 tablespoon of balsamic vinegar and half of the seasoning. Seal the bag then press to rub the oil and seasoning on the chicken. Set aside for 20 minutes or chill in the fridge for up to 24 hours.
  2. Preheat oven to 415 F.
  3. Chop your vegetables then place in a single layer on a large rimmed sheet pan lined with parchment paper or foil. Drizzle with remaining olive oil and seasoning.
  4. Nestle chicken in the middle of the pan, moving vegetables aside as needed.
  5. Place pan in preheated oven and roast for 12 minutes. Flip the chicken and toss the vegetables in pan. Return pan to oven and continue cooking for another 10 minutes, or until chicken is cooked through and internal temperature reaches 160 to 165 degrees F. You can remove the chicken to plate first if your vegetables are not done to your liking and continue cooking until the vegetables are cooked.

  6. Sprinkle with fresh parsley or rosemary and serve hot with your favorite sides.
Nutrition Facts
Sheet Pan Harvest Chicken with Vegetables
Amount Per Serving (1 g)
Calories 221 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Total Carbohydrates 6g 2%
Protein 25g 50%
* Percent Daily Values are based on a 2000 calorie diet.