Sheet-Pan Chimichurri Vegan Chicken with Roasted Sweet Potatoes & Broccoli
Enjoy a vibrant, plant-based twist on chimichurri chicken, featuring vegan chicken strips, roasted sweet potatoes, and crisp broccoli, all cooked together on a sheet pan for a quick, flavorful weeknight meal. This recipe comes together in under 20 minutes and packs a punch of herby goodness.
- 12 oz vegan chicken strips
- 2 cups sweet potato, diced (1/2-inch)
- 3 cups broccoli florets
- 3 tbsp olive oil
- 0.5 cup fresh parsley, chopped
- 0.25 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 450°F and line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FToss diced sweet potatoes and broccoli florets with 1.5 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp pepper. Spread evenly on the sheet pan.
⏱️ 1 minuteAdd vegan chicken strips to the pan, drizzle with 1 tbsp olive oil, and toss gently to coat.
Roast everything for 12 minutes, flipping halfway through.
⏱️ 12 minutes 🌡️ 450°FMeanwhile, make chimichurri: In a small bowl, combine parsley, cilantro, garlic, red wine vinegar, lemon juice, 0.5 tbsp olive oil, red pepper flakes, 0.5 tsp salt, and 0.25 tsp pepper.
⏱️ 2 minutesRemove sheet pan from oven, drizzle chimichurri over the vegan chicken and vegetables, and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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