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If you are looking for a quick and easy dinner, try this marinated chicken & vegetable sheet pan dinner. Marinate the chicken overnight, cut your veggies and you are ready to go. 

Marinated Chicken & Vegetables Sheet Pan (low carb)

If you are looking for a quick and easy dinner, try this marinated chicken & vegetable sheet pan dinner. Marinate the chicken overnight, cut your veggies and you are ready to go. 

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 354 kcal
Author Denise

Ingredients

  • 1 lb chicken breast, cut in pieces

Marinade

  • 1/4 cya soy sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 teaspoon ginger, grated
  • 2 teaspoons Swerve sweetener
  • 1 teaspoon apricot jam

Vegetables

  • 2 tablespoons olive oil
  • 1 teaspoon garlic, crushed
  • 4 cups vegetables, cut up into pieces
  • salt & pepper to taste
  • 4 cups vegetables chopped (I used radishes, asparagus, mushrooms, broccoli, peppers, etc)

Instructions

  1. Then night before, chop vegetables and store in the refrigerator. Prepare the marinade and pour into a large ziplock bag along with the chicken and marinated over night.

  2. When ready to eat, preheat oven to 400 degrees F.

  3. Toss the vegetables in the olive oil, garlic, salt and pepper.

  4. Spray a large cookie sheet with cooking spray. Spread out the vegetables on the tray and then add in the chicken but discard the excess liquid in the bag. 

  5. Bake for 15 minutes, then flip the chicken and vegetables. Bake for another 10 - 15 minutes until the chicken is done.

  6. Serve as is or with rice.