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Easy Sheet Pan Chicken Dinner

This is one of those healthy chicken sheet pan meals that doesn’t feel boring. The seasoning is simple but really good.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 6-8 chicken tenderloins sliced thin
  • 1 1/2 cups broccoli florets
  • 1 sliced yellow onion
  • 3 tablespoons olive oil
  • 1 1/2 teaspoon garlic powder
  • 2 teaspoons onion powder
  • salt and pepper to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme
  • 3 tablespoons maple syrup
  • 2 tablespoons Dijon mustard

Method
 

  1. Start by preheating your oven to 375°F. Line a large sheet pan with parchment paper if you want easier cleanup (I usually do).
  2. In a mixing bowl, add the broccoli and onions and drizzle everything with olive oil and half of the seasonings, and toss gently until it's coated evenly.
  3. Repeat this step with the chicken.
  4. Once everything is coated and seasoned, spread your broccoli and onions across the pan, then add the chicken tenderloins right on top.
  5. Spread everything into a single layer so it roasts evenly.
  6. Bake for about 30 minutes, stirring once halfway through if you remember (I sometimes forget and it still turns out fine).
  7. While the chicken and veggies are cooking, start your rice in the rice cooker. (I do one cup water per one cup rice. And make sure you wash your rice until the water runs clear!)
  8. The chicken should be cooked through (165F) and the vegetables slightly golden and tender.
  9. Serve with rice and enjoy!

Notes

You can absolutely use other vegetables if that’s what you have. That’s part of why this works so well as a simple sheet pan dinner recipe.