paleo chicken dinner

Family-Friendly Sheet Pan Paleo Chicken Dinner



1 ½ pounds boneless skinless chicken breasts cut into 1-inch pieces

2 cups broccoli florets

1 large zucchini, halved and cut into 1-inch pieces

1 large red onion, cut into wedges

1 yellow bell pepper, cut into 1-inch pieces

1 cup cherry tomatoes (mixed colors), halved


For the marinade:

¼ cup olive oil

4 cloves garlic crushed or finely chopped,

2 tbsp chopped fresh parsley

2 tbsp chopped fresh chive

¼ tsp red pepper flakes (optional)

½ lime, juiced

salt and ground black pepper, to taste


Preheat oven to 450°F.

Line a large baking sheet with aluminum foil. Set aside.

To make the marinade, place all the ingredients in a small bowl and mix to combine.

Season to taste with salt and black pepper.

In a large bowl place the broccoli, zucchini, onion, bell pepper, cherry tomatoes and chicken.

Add the marinade and toss to coat.

Place the chicken and veggies in a single layer onto the prepared baking sheet.

Bake in preheated oven for 25-30 minutes or until the chicken and veggies are cooked through.

Serve with paleo bread or cauliflower rice.

Print Recipe

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