This chicken and veggies sheet pan dinner has all the components of a full, hands-on supper but requires much less work. Besides chopping up the broccoli and potatoes the prep consists of seasoning the ingredients, tossing them on the pan, and popping the whole thing in the oven to roast away.

Depending on the thickness of your chicken you can have the whole meal ready in 45 minutes, with most of that being hands-off so you can enjoy some extra time with your family. This dinner is so quick and flavorful you’ll want to make it over and over again!

 

Ingredients:

1 russet potato, diced into ½ inch cubes

1 large head of broccoli, cut into florets

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

3-6 ounce boneless, skinless chicken breasts

¼ cup soft herb cheese, such as Boursin

½ cup mozzarella cheese, shredded

Cooking spray

 

Directions:

Preheat oven to 400. In a large resealable plastic bag, add potatoes, broccoli, olive oil, salt, pepper, and garlic powder. Mix together until evenly seasoned.

Toss and spread seasoned vegetables around a large non-stick jelly roll pan. Top with chicken breasts.

Bake for 15 minutes. Remove from oven and top chicken breasts with herb cheese and mozzarella cheese, evenly. Stir vegetables.

Put pan back in the oven for 15-20 minutes, or until chicken is cooked through.

Serve immediately.

 

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Quick tip: Make sure your potatoes are cut small enough to be done at the same time as the chicken—if you’re unsure pop them into the oven for 10 minutes before adding the rest of the ingredients.

Photo and recipe courtesy of: Mom to Mom Nutrition.