Skip to main content

Garlic chicken and vegetables

4 servings

A sheet plan is an essential tool everyone should keep in their kitchen to make cooking at home a little more enjoyable. Put it to work to pull off healthy, delicious meals, with proteins and veggies roasted side-by-side.


  • 1½ teaspoons dried chives
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon onion powder
  • 4 chicken breasts, cut into tenders
  • 4 tablespoons olive oil, divided
  • 1 cup asparagus spears
  • 1 head broccoli, chopped
  • 1 cup carrots, chopped
  • 1 red pepper, sliced
  • 3 tablespoons garlic, minced
  • 1 1-ounce package onion soup mix


Preheat oven to 400°F. In a small bowl, combine the first four ingredients. In a large bowl, combine chicken, 2 tablespoons olive oil and the small bowl of spices. Cover and refrigerate for 15 minutes.

Meanwhile, in a large bowl, combine the chopped vegetables with the garlic, onion soup mix and 2 tablespoons olive oil. Spread as a single layer onto a large, foil-lined baking sheet coated with non-stick cooking spray.

Place chicken breasts evenly on top of vegetables. Cook for 30–40 minutes.


  • 347 Calories
  • 16g Fat (2g saturated fat)
  • 44mg Cholesterol
  • 980mg Sodium
  • 29g Carbohydrate
  • 5g Sugar
  • 6g Fiber
  • 21g Protein