Sheet-Pan Garlic-Dill Chick'n with Roasted Baby Potatoes & Green Peas
This quick and flavorful vegan sheet-pan dinner features plant-based chick'n, crispy baby potatoes, and tender green peas tossed with garlic and fresh dill. Perfect for a wholesome weeknight meal ready in under 20 minutes.
- 12 oz plant-based chick'n strips
- 1 lb baby potatoes, halved
- 1.5 cups frozen green peas
- 2 tbsp olive oil
- 2 tbsp fresh dill, chopped
- 3 each garlic cloves, minced
- 1 tbsp lemon juice
- 1 tsp sea 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 halved baby potatoes with 1 tablespoon olive oil, half the garlic, salt, and black pepper. Arrange on the sheet pan cut side down.
⏱️ 1 minuteRoast potatoes for 8 minutes until starting to brown.
⏱️ 8 minutes 🌡️ 450°FAdd plant-based chick'n strips and peas to the pan. Drizzle with remaining olive oil, garlic, and dill. Toss everything together and spread in an even layer.
⏱️ 1 minuteRoast for 6 more minutes until chick'n is heated through and potatoes are crisp-tender. Remove from oven and drizzle with lemon juice before serving.
⏱️ 6 minutes 🌡️ 450°FAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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