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Sheet Pan Chicken and Vegetables1
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4.25 from 8 votes

Daniel Plan Sheet Pan Chicken & Vegetables

An easy to make chicken and vegetable dish that uses one large sheet pan or two smaller ones. This is also a Daniel Plan approved meal.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Cuisine: American
Keyword: chicken, Daniel Plan, sheet pan, vegetables
Servings: 6 portions
Calories: 359cal
Author: Amy Desrosiers


  • 2 lbs Organic Chicken Tenders
  • 1 1/2 cups zucchini
  • 1 1/2 cups yellow squash
  • 1 1/2 cups bell pepper
  • 1 large red onion
  • 2 large sweet potatoes
  • 1/2 cup Extra Virgin Olive Oil (EVOO)
  • 1 tablespoon all seasoning * a blend of onion powder, garlic powder, herbs, pepper, and salt.


  • Pre-heat oven to 400 degrees
  • Peel, and prick your sweet potatoes with a fork. Pre-cook them in a microwave for 8 mins to soften them. Once they are done, slice them into chunks and lay them on your parchment lined sheet pans. *see above for sheet pan sizes.
  • Chop all your veggies, and add them to the sheet pan. I chopped mine in average sized chunks. About 1/4 inch for the squash/zucchini
  • Slice chicken into about 1 inch pieces
  • Place on the sheet
  • Sprinkle oil evenly over the chicken and veggies
  • Sprinkle herbs over food evenly
  • Toss to coat and bake for 10 minutes on each side.
  • You will want to flip the chicken and veggies over after 10 mins
  • A total cooking time of 20 mins will produce tasty veggies that are not overly mushy and some moist chicken.
  • I stretched this by adding 1 cup of cooked whole grain brown rice to each meal portion.


Calories: 359cal | Carbohydrates: 5g | Protein: 33g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 181mg | Potassium: 824mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1420IU | Vitamin C: 59.7mg | Calcium: 59mg | Iron: 1.9mg