Sheet-Pan Garlic-Parmesan Chicken with Roasted Broccoli & Baby Carrots
This gluten-free sheet-pan dinner features juicy garlic-parmesan chicken breasts roasted alongside crisp-tender broccoli and sweet baby carrots for a fuss-free, flavorful meal ready in 45 minutes. Perfect for busy weeknights with minimal cleanup and maximum taste.
- 4 pieces boneless, skinless chicken breasts
- 4 cups broccoli florets
- 2 cups baby carrots
- 3 tbsp olive oil
- 3 cloves garlic cloves, minced
- 0.5 cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
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Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease with olive oil.
🌡️ 425°FIn a small bowl, mix olive oil, minced garlic, salt, black pepper, paprika, and lemon juice.
⏱️ 2 minutesPlace chicken breasts on one side of the prepared sheet pan. Brush both sides with half the garlic-olive oil mixture.
⏱️ 2 minutesToss broccoli florets and baby carrots in the remaining garlic-olive oil mixture. Arrange vegetables on the other side of the sheet pan.
⏱️ 3 minutesSprinkle the grated parmesan evenly over the chicken breasts.
⏱️ 1 minuteRoast in the preheated oven for 25-30 minutes, until chicken reaches 165°F (74°C) internal temperature and vegetables are tender and golden.
⏱️ 30 minutes 🌡️ 425°FRemove from oven. Garnish with chopped parsley before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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