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Sheet Pan Chicken and Veggies

No Joke...some version of this is a weekly staple around my house.  You can substitute just about any protein and in minutes you have a healthy, filling meal for you and your family.  It's a great way to prepare 3 or 4 meals at once.

This version comes from the folks at

30 Minute Sheet Pan Chicken with Veggies

This 30 minute sheet pan chicken with veggies has a sweet/savory sauce that's healthy, Whole30 compliant and paleo, kid friendly and easy to whip up in a blender!
 Course Dinner
 Cuisine Paleo &amp, Whole30
 Prep Time 5 minutes
 Cook Time 30 minutes
 Total Time 35 minutes
 Servings 4 -6 servings


For the sweet/savory sauce

  • 1/3 cup pitted dates softened in hot water* and drained OR 1.5 Tbsp pure maple syrup for a non-Whole30 version
  • 2 tbsp water omit if using maple syrup
  • 1/3 cup coconut aminos
  • 2 tbsp brown mustard
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8 tsp black pepper

On the Sheet Pan**:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 large Japanese sweet potato or an orange one if you prefer scrubbed or peeled, chopped into 1/2 inch pieces
  • 1 med red bell pepper cut into 1 inch pieces
  • 1 med purple onion cut into quarters
  • 1 med broccoli crown cut into florets about 3 cups florets
  • 2 tbsp plus 1/2 tbsp cooking fat for roasting veggies divided
  • 1/2 tsp salt divided plus a sprinkle for chicken
  • Black pepper to taste


  1. Preheat your oven to 450 degrees and begin by making the sauce***
  2. In a food processor or high speed blender, add the softened dates and 2 Tbsp water and process/blend to a paste. Add the remaining sauce ingredients until combined.
  3. Coat chicken on both sides with the sauce and arrange on parchment or foil lined large baking sheet
  4. Toss potatoes with 1/2 tbsp olive oil or other cooking fat and sprinkle with 1/4 tsp salt, black pepper to taste. Arrange in single layer on baking sheet apart from chicken
  5. Roast the chicken and potatoes in the preheated for 10 mins, meanwhile toss the remaining veggies with 2 tbsp cooking fat and sprinkle with remaining 1/4 tsp salt and pepper to taste
  6. After 10 minutes, arrange these veggies on baking sheet around chicken and potatoes (they'll cook down quickly) and return to oven (near bottom) to roast 10-15 more minutes, turning chicken once to evenly cook and gently stirring the veggies and potatoes.
  7. Put under the broiler for last 2-5 minutes or so to brown chicken and veggies to your preference. Serve and enjoy! Refrigerate leftovers in a sealed container for up to 4 days

Recipe Notes

*You can put dates in a microwave safe dish covered with water and microwave for 1 minute to do this quickly!
**Prep and chop veggies ahead of time for a 30 minute meal
***The sauce can also be made ahead of time and stored covered in the refrigerator until ready to use.
Finished Product: