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Sheet Pan Chicken and Veggies


I am always drawn to recipes where minimal dishes are involved! This dinner paired perfectly with jasmine rice. It can be easily customized to include/omit the veggies of your choice. Enjoy!

INGREDIENTS​:

  • 1/2 white onion, thinly sliced

  • 3 tbsp. balsamic vinegar

  • 3 tbsp. extra virgin olive oil or avocado oil

  • 1 tbsp. coconut aminos

  • 1 tbsp. Red Boat fish sauce

  • 1 tsp. sea salt

  • 2 lbs. chicken breasts or thighs

  • 1 lb. assorted mushrooms (I used sliced white mushrooms.)

  • broccoli, cauliflower, or other veggies (optional)

  • 1/4 c. parsley

INSTRUCTIONS:

  1. Heat the oven to 425 degrees. Combine the following ingredients in a large bowl: onion, balsamic vinegar, olive oil, coconut aminos, fish sauce, and salt. Stir well and add the chicken, coating it completely with the marinade.

  2. Transfer the chicken to a rimmed baking sheet, leaving the leftover marinade for the veggies.

  3. Add the mushrooms and any other additional veggies you choose to the bowl. Stir well to coat completely and then transfer to the baking sheet in a single layer.

  4. Roast for 25-35 minutes or until the chicken is completely cooked throughout.

  5. Sprinkle with parsley and serve.

NUTRITION:

*Makes 6 servings.
*Chicken breast used.
Per serving: 237 calories; 8g Fat, 6g Carbs, 37g Protein

TAG ME!

If you make a recipe from Fueled and Fit, make sure to post it and tag me (@fueledandfitwellness on Instagram) so I can see your creation!
Original recipe and photos adapted from: https://nomnompaleo.com/sheet-pan-chicken-and-mushrooms

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