After a busy day at the office the last thing on my mind is cooking an elaborate meal. 

Quick and easy Sheet Pan Meals like this are how I can stay on bariatric track and help to keep my family looking forward to enjoying dinner together.

With just a couple ingredients there’s a meal on my dinner table in 30 min! Here’s how I do it:

Your pan should look similar to this once it’s ready for the oven:

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5.0 from 1 reviews
Sheet Pan Meal: Tender Chicken Thighs and Roasted Veggie
Chicken and Veggie sheet pan meal!
  • Baby Broccoli, cleaned and trimmed
  • Zucchini, washed and sliced
  • Cherry Tomatoes, rinsed
  • Boneless skinless chicken thighs, I cook a package of six
  • Salt, pepper, garlic powder, Italian seasoning
  • 1 ½ tablespoons oive oil
  • 2 tablespoon grated Parmesan cheese
  1. Pre-Heat oven to 425 degrees.
  2. While the oven is pre-heating prep your veggies.
  3. Season chicken thighs back and front with salt, pepper, garlic and Italian seasoning.
  4. On a large sheet pan lay the chicken thighs on one side.
  5. On the other side, lay the veggies down in a single layer.
  6. Drizzle the olive oil over the veggies and the chicken.
  7. Season veggies with salt, pepper, garlic and Italian seasoning.
  8. Sprinkle the cheese evenly over the chicken and vegetables.
  9. Bake sheet tray until chicken reads 170 degrees on a meat thermometer, 20 to 25 minutes.

Once complete, there’s a pretty plate even the pickiest eater will want to dig into!

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