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roasted chicken and vegetables on a sheet pan lined with parchment paper with a red pepper sauce drizzled over top
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5 from 1 vote

Sheet Pan Roasted Red Pepper Chicken and Vegetables

This healthy recipe for roasted red pepper chicken and vegetables takes one pan chicken and transforms it into a flavorful (yet easy) dinner.
Prep Time35 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 567kcal
Author: Randa Derkson

Equipment

  • Sheet pan
  • Mixing Bowls
  • Blender

Ingredients

Roasted Red Pepper Sauce

  • 1 10oz roasted red peppers drained and rinsed see notes
  • 1/4 cup fresh parsley
  • 1/4 cup lemon juice fresh
  • 1/4 cup avocado oil
  • 3 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 teaspoons paprika
  • 1 teaspoon sea salt

For the Sheet Pan Dinner

  • 4 chicken breasts
  • 4 cups baby red potatoes
  • 2 zucchini sliced lengthwise and then into thirds
  • 2 corn cobs sliced into quarters
  • 2 tablespoons avocado oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

Roasted Red Pepper Sauce

  • Add all of the ingredients into a blender and blend until smooth. Set aside.
    roasted red peppers, parlsey, garlic, and seasonings in a Vitamix to make a red pepper sauce

Putting it together

  • In a medium bowl, add the chicken breasts and pour the marinade over the chicken. Let sit for at least 30 minutes. While the chicken is marinading, prepare the vegetables.
    chicken breasts marinading in a homemade red pepper sauce
  • Preheat the oven to 425F. Line a sheet pan with parchment paper.
  • In a large bowl, add all of the vegetables, toss with avocado oil and season with salt and pepper.
    corn, zucchini, and baby red potatoes in a bowl with olive oil and salt and pepper
  • Arrange the vegetables on the sheet pan leave space in the middle for the chicken breast.
    arranging corn, zucchini, and potatoes on a sheet pan for chicken
  • Once the chicken is done marinating, add the chicken to the center of the sheet pan and pour any remaining sauce over the chicken and the vegetables. Bake for 30 minutes, or until chicken is done (165F) and vegetables are tender, yet crisp.
    sheet pan raw chicken

Notes

I used a jar of roasted red peppers, 285ml approximately 10 ounces. It's roughly 2 red peppers, roasted, if you would like to make your own.

Nutrition

Serving: 1serving | Calories: 567kcal | Carbohydrates: 42g | Protein: 43g | Fat: 27g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1883mg | Potassium: 1779mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1623IU | Vitamin C: 80mg | Calcium: 74mg | Iron: 3mg