Guys, this sheet pan chicken is your new weeknight go-to! Everything goes on one half sheet pan
There’s nothing fancy about this dinner, and that’s what makes it so great. You can hit up that spin class late after work tonight and still eat a healthy meal at a reasonable hour.
If you’re one of those super meal prep peeps (I am not!), then you can get even further ahead by prepping the brussels and beets ahead of time. Then, when you get home after a long day, all you’ll have to do is toss the veggies with olive oil and S+P, and season your chicken tenders. You can season the tenders with your favorite spice or herb mix. (I use Tony Chachere’s Creole Seasoning
I recommend dipping the tenders in Best Ever Whole30 Ketchup, or drizzling a bit of our Garlic Tahini Dressing (found here) over the roasted veggies if you have some left over.
I like to eat this meal as a stand-alone dish, but if you’re looking for more substance, I’d recommend turning this into a bowl meal. Here’s how: Grab a bowl and add some quinoa, brown rice, or barley as your base. Next, layer some leafy greens, like spinach or kale. Finally, top with the sheet pan chicken, brussels, and beets. Top with our Garlic Tahini Dressing or your favorite vinaigrette!
If you like this recipe, Be sure to tag us in your photos @fridgetofork, and let us know how it turned out in the comments below!
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