Description
Enjoy a vibrant and flavorful meal with this Herb Grapefruit Sheet Pan Chicken, featuring juicy chicken and colorful seasonal veggies for an easy, one-pan delight.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 fresh grapefruit (juice of half for marinade)
- 2 tablespoons olive oil (plus more for vegetables)
- 4 cups mixed vegetables (bell peppers, zucchini, asparagus)
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- Salt and pepper to taste
- 2 tablespoons honey
- 3 garlic cloves (minced)
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a large sheet pan with nonstick cooking spray.
- In a bowl, whisk together the juice from half a grapefruit, honey, minced garlic, olive oil, salt, and pepper. Add chicken breasts and coat well. Let marinate while prepping the vegetables.
- Chop mixed vegetables into bite-sized pieces. Toss them in olive oil, salt, pepper, and any leftover herbs.
- Place the marinated chicken on one side of the sheet pan. Spread the chopped veggies on the other side.
- Roast in the preheated oven for about 25-30 minutes or until everything is cooked through and golden brown.
- Remove from oven and let rest for a few minutes before serving. Drizzle with any leftover marinade for added flavor.
Nutrition
- Serving Size: 1 chicken breast with vegetables (about 300g)
- Calories: 385
- Sugar: 12g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 100mg
Keywords: Feel free to customize vegetables based on what’s available. Adding sweet potatoes can enhance sweetness; bell peppers add crunch.