Sheet Pan Chicken with Garlic-Basil Veggies

This sheet pan chicken with garlic-basil veggies is an easy low-fuss dinner or make-ahead lunch idea that’s heavy on green vegetables with bites of boneless, skinless chicken breast tossed in a smokey paprika rub. Drizzle the garlic-basil dressing over the hot veggies and chicken for a pop of brightness and serve it up – it’s a light and flavorful dinner for spring.

SHEET PAN CHICKEN

There’s an inevitable shift this time of year when the outside world turns green and, in turn, more green shows up in my kitchen and I leave behind the heavier dishes of the previous months. I will admit that this shift is generally short-lived and can promise that the next few months won’t just be variations on green veg and chicken, but I have to admit this sheet pan chicken is a new favorite and one I’ve pulled out a few times when I’m needing a break from more carb-laden dinners. It’s springtime on a sheet pan.

THE PAPRIKA SPICE RUB

And it starts with boneless, skinless chicken breast that’s dressed up in a simple spice rub that I call, for lack of a better name, paprika spice rub because, well, it starts with paprika, plus a few other spices you most likely have hidden in your spice rack:

• Regular paprika will work fine, but I prefer smoked paprika.
• Add some onion powder and garlic powder
• And salt and pepper
• That’s it!

To ensure everything cooks fast and evenly, I cut the chicken into bite-sized pieces and toss them in the spice rub. From there it’s as simple as placing the chicken bites on the sheet pan with the veggies, but first, let me tell you more about the all the green…

GARLIC-BASIL VEGGIES

While you could go with just one type of veggie, I like the combo of asparagus, broccoli, and green beans. You get a few different textures in each bite with a little bit of bitter from the broccoli, a touch of butteriness from the green beans, and earthy brightness from the asparagus. Plus, each veggie needs about the same amount of time in the oven which makes life a little easier – no need to worry about cooking them in stages. I drizzle them with a small amount of olive oil before placing the chicken on top. Then it’s just a matter of cooking them in the oven for 20 to 30 minutes or just until the chicken is cooked through and the veggies are crisp-tender.

The last piece of this chicken skillet is a simple garlic-basil dressing – mix it up while the chicken and veggies are cooking. Here’s what you need:

• Olive oil
• Garlic
• Lemon juice
• Fresh basil

Either drizzle the dressing over the hot chicken and veggies while they’re on the sheet pan or serve it on the side and drizzle to taste. Either way, you get a pop of fresh flavor.

This sheet chicken recipe serves four as a light supper, so add some brown rice on the side to make it feel a little more dinner-y and filling. I like to save the leftovers for lunch – you can enjoy them cold or reheat them.

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