This easy Sheet Pan Dill Chicken Dinner with veggies is light, healthy, savory and ready to eat in just 30 minutes! You’ll love the easy clean-up, too!
It’s been a little while since I shared a sheet pan dinner on the blog, but the holidays kind of took over. This particular chicken dinner is light, mostly healthy and can easily be made for gluten free and Whole 30 diets. So, why am I sharing this in the middle of comfort food season?
For starters, one sheet pan meals are super easy to make, and there’s hardly any cleaning up to do. I think I may have told you that our dishwasher broke down, so we’re all about easy dinners that don’t use a lot of pots and pans right now.
And in the new year when we all want lose some holiday pounds and eat healthy, this will fit right in with my meal planning! I shared this easy dinner over at The Weary Chef last month, so now it’s time to post it here.
This dinner is so simple to put together, and you can make more or even less to suit your own needs. I sliced some chicken breasts in half so that they would cook faster, and then I made a simple sauce of mayonnaise and dill to flavor the chicken.
And let me you, the fresh dill makes your whole kitchen smell ah-MAY-zing. If you can’t find fresh dill, you can use dried, but please, please try to get the fresh!
Just add some pre-cut baby carrots and fresh broccoli florettes, and you’re ready to make this dinner happen. Seriously, the prep work here is minimal, and after about 30 minutes, you are ready to eat!
How to Make Sheet Pan Dill Chicken Dinner
Sheet Pan Dill Chicken Dinner
- 1 tablespoon olive oil
- 4 small chicken breasts or two large, halved
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onions
- 3 tablespoons mayonnaise
- 2 tablespoons fresh dill, chopped
- 1 pound baby carrots
- 2 cups broccoli florets, washed and trimmed
- Preheat oven to 425 degrees
- Line a large baking sheet with heavy duty aluminum foil, and drizzle olive oil over the foil
- Place chicken breasts on baking sheet, and season with sea salt and pepper
- In a small bowl, mix mayonnaise, dill, minced onions and garlic powder, and spread mixture evenly over chicken
- Add baby carrots, and bake for about 25 minutes or until chicken temperature is at least 160 degrees and carrots are tender
- Add broccoli, and cook for 5 minutes or until slightly tender
The other great thing about this sheet pan dill chicken dinner is that you can easily change the veggies to suit your own tastes. My kids love carrots and broccoli, but potatoes and Brussels sprouts would also work here.
Whatever works for you.