Sheet Pan Roasted Chicken and Veggie Bowls with Lemon Herb Tahini

Sheet Pan Roasted Chicken and Veggie Bowls


My go-to when I don’t have anything prepped for lunch and need something quick? Roasted veggies, and a quick cooking protein in a bowl with fresh greens, whatever toppings make sense, and some kind of creamy dressing. It's always a winner!

Most of the time, we eat leftovers for lunch but sometimes it just doesn't happen that way and you've just got to make it work with what you've got, ya know? Thankfully, most of the time, you probably have more than enough ingredients to make a meal in your fridge or freezer if you get a little creative!

This super easy sheet pan meal is perfect for meal prep or a quick dinner. Just put your chicken and veggies on a sheet pan, bake for 30 minutes, and you’re pretty much done! I like to serve my chicken and veggies over fresh greens with a little rice, goat cheese, onions, candied walnuts, and a creamy lemon herb tahini. This comforting bowl is perfect when you want a salad but you’re craving something a bit cozy as well!

Sheet Pan Roasted Chicken and Veggie Bowls

Sheet Pan Roasted Chicken and Veggie Bowls with Lemon Herb Tahini

Ingredients:

Method

  1. Preheat oven to 425 degrees.

  2. In a large mixing bowl, toss the chicken and veggies with the olive oil and seasoning until well coated. Place the chicken and veggies on a sheet pan lined with parchment paper. Bake at 425 degrees for 30-35 minutes until the chicken is cooked through.

  3. While the chicken is cooking, assemble your bowls with mixed greens and any of the suggested toppings you want.

  4. When the chicken and veggies have finished cooking, let cool slightly and then dice up the chicken thighs into bite sized pieces. Place the chicken and veggies on top of your bowls, drizzle the lemon herb tahini dressing over everything, and enjoy!

Sheet Pan Roasted Chicken and Veggie Bowls with Lemon Herb Tahini