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Now that nights are going to be a bit busier, here is an Easy Sheet Pan Roasted Chicken and Vegetables Dinner. This Weight Watchers meal is easy to prep, quick to bake and only one pan to clean! I like that.
This sheet pan dinner is easy to make into a Mexican, Italian, Indian or Greek flavored dinner too. Simply adjust the spices you use to flavor the chicken and vegetables. Below are some spice/herb suggestions to use:
Mexican ⇒ Chipotle Powder, Cilantro, Chili Powder, Mexican Oregano, Cumin
Italian ⇒ Oregano, Thyme, Basil, Parsley, Marjoram
Indian ⇒ Ground Turmeric, Curry Powder, Ground Coriander
Greek ⇒ Oregano, Mint, Garlic, Dill, Fennel Seeds
PIN FOR LATER ⇓
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Easy Sheet Pan Roasted Chicken & Vegetables Dinner – One pan weight Watchers Meal
INGREDIENTS:
2 Pounds of Potatoes, Cut into 3/4″ pieces
1 Pint of Cherry or Grape Tomatoes, Halved
1-2 Zucchini, Sliced into Spears
Bag of Carrots, Sliced into Spears
1 Tablespoon of Extra Virgin Olive Oil
1 Pound of Boneless Skinless Chicken Breast Cutlets
Olive Oil Cooking Spray
Fresh Parsley Leaves, Optional
1 (or more to taste) Teaspoon of Any Combination of Herbs/Spices
Mexican ⇒ Chipotle Powder, Cilantro, Chili Powder, Mexican Oregano, Cumin
Italian ⇒ Oregano, Thyme, Basil, Parsley, Marjoram
Indian ⇒ Ground Turmeric, Curry Powder, Ground Coriander
Greek ⇒ Oregano, Mint, Garlic, Dill, Fennel Seeds
INSTRUCTIONS:
- Preheat oven to 425 degrees.
- In a bowl, combine all vegetables, 1/2 of your mixture of herbs/spices of your choice and olive oil. Toss to coat well.
- Spray a sheet pan with Olive Oil Cooking Spray. Transfer vegetables to the sheet pan. Spray tops of vegetables with Olive Oil Cooking Spray as well.
- Add chicken cutlets to sheet pan and sprinkle with remaining herb mixture.
- Roast until a thermometer inserted into the cutlets read 170-175 degrees and the vegetables are tender – about 40 minutes.
- This makes 4 servings and this recipe can easily be doubled. On the Blue Plan, this is 7 SP per serving. On Green, it’s 9 SP per serving and on Purple it’s 1 SP per serving. Enjoy!
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PRINTABLE:
- 2 Pounds of Potatoes, Cut into ¾" pieces
- 1 Pint of Cherry or Grape Tomatoes, Halved
- 1-2 Zucchini, Sliced into Spears
- Bag of Carrots, Sliced into Spears
- 1 Tablespoon of Extra Virgin Olive Oil
- 1 Pound of Boneless Skinless Chicken Breast Cutlets
- Olive Oil Cooking Spray
- Fresh Parsley Leaves, Optional
- 1 (or more to taste) Teaspoon of Any Combination of Herbs/Spices
- Mexican ⇒ Chipotle Powder, Cilantro, Chili Powder, Mexican Oregano, Cumin
- Italian ⇒ Oregano, Thyme, Basil, Parsley, Marjoram
- Indian ⇒ Ground Turmeric, Curry Powder, Ground Coriander
- Greek ⇒ Oregano, Mint, Garlic, Dill, Fennel Seeds
- Preheat oven to 425 degrees.
- In a bowl, combine all vegetables, ½ of your mixture of herbs/spices of your choice and olive oil. Toss to coat well.
- Spray a sheet pan with Olive Oil Cooking Spray. Transfer vegetables to the sheet pan. Spray tops of vegetables with Olive Oil Cooking Spray as well.
- Add chicken cutlets to sheet pan and sprinkle with remaining herb mixture.
- Roast until a thermometer inserted into the cutlets read 170-175 degrees and the vegetables are tender - about 40 minutes.
- This makes 4 servings and this recipe can easily be doubled. On the Blue Plan, this is 7 SP per serving. On Green, it's 9 SP per serving and on Purple it's 1 SP per serving. Enjoy!