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Health Dinner Recipes

Delicious Health Dinner Recipes for Easy Weeknight Wins

This Chicken and Vegetable Sheet Pan Dinner is a quick and wholesome solution, making it a staple in your health dinner recipes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 1 lb chicken pieces Choose boneless chicken thighs for extra juiciness.
  • 2 cups broccoli florets Fresh broccoli adds vibrant color and crunch.
  • 1 red bell pepper Sliced for a sweet and crunchy contrast.
  • 1 yellow onion Diced to infuse sweetness and depth of flavor.
  • 3 tablespoon olive oil Use extra virgin for the best taste.
  • 2 tablespoon low-sodium soy sauce Light soy sauce keeps the dish on the healthier side.
  • 1 tablespoon honey Provides just the right amount of sweetness.
  • 1 tablespoon grated ginger Adds a refreshing zing to your marinade.
  • ¼ teaspoon red pepper flakes Adjust spice levels to suit your preference.
  • Salt to taste
For the Quinoa
  • 1 cup quinoa A protein-packed base that pairs beautifully with chicken and veggies.
  • 2 cups water The liquid needed to achieve perfectly fluffy quinoa.
For the Garnish
  • Fresh cilantro or green onions Brightens the dish and adds a fresh finish.

Equipment

  • Oven
  • baking sheet
  • Medium bowl
  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare your baking sheet by lining it with parchment paper.
  2. Slice the red bell pepper into thin strips, chop the broccoli into bite-sized florets, and dice the yellow onion.
  3. In a medium bowl, combine olive oil, low-sodium soy sauce, honey, grated ginger, and red pepper flakes. Whisk until smooth.
  4. Add chicken pieces and prepared vegetables to the marinade and toss until well coated.
  5. Spread the marinated chicken and vegetables on the prepared baking sheet in a single layer.
  6. Roast in the oven for 18-20 minutes until chicken is at 165°F (74°C) and veggies are tender-crisp.
  7. While roasting, rinse quinoa and combine with water in a saucepan. Bring to a boil then simmer for about 15 minutes.
  8. Serve by dividing quinoa among plates and topping with roasted chicken and vegetables. Garnish with cilantro or green onions.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 80mgCalcium: 60mgIron: 2mg

Notes

This Chicken and Vegetable Sheet Pan Dinner is a delightful gem in your repertoire of health dinner recipes! Enjoy every bite!

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