Easy Sheet Pan Roasted Chicken & Vegetables Dinner - One Dish Weight Watchers Meal
Recipe type: Dinner
Cuisine: Homestyle
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Preheat oven to 425 degrees.
  2. In a bowl, combine all vegetables, ½ of your mixture of herbs/spices of your choice and olive oil. Toss to coat well.
  3. Spray a large baking sheet pan with Olive Oil Cooking Spray. Transfer vegetables to the sheet pan. Spray tops of vegetables with Olive Oil Cooking Spray as well.
  4. Add chicken cutlets to the baking sheet pan and sprinkle with remaining herb mixture.
  5. Roast until a thermometer inserted into the cutlets read 170-175 degrees and the vegetables are tender - about 40 minutes.
  6. 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!
Recipe by Dee Dee Does at https://deedeedoes.com/10-delicious-healthy-chicken-breast-recipes/