Sheet-Pan Garlic-Parmesan Vegan Chicken with Roasted Broccoli & Baby Potatoes
This quick and easy sheet-pan meal features savory garlic-parmesan vegan chicken strips, crispy roasted baby potatoes, and tender broccoli, all ready in under 20 minutes. It's a hearty, protein-rich vegan dinner that requires minimal prep and cleanup.
- 16 oz vegan chicken strips
- 3 cups baby potatoes, halved
- 3 cups broccoli florets
- 3 tbsp olive oil
- 1/3 cup vegan parmesan cheese
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp sea salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
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Instructions
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
⏱️ 3 minutes 🌡️ 425°FIn a large bowl, toss baby potatoes and broccoli with 2 tbsp olive oil, 1 tsp garlic powder, smoked paprika, salt, and pepper. Spread evenly on one half of the sheet pan.
⏱️ 2 minutesArrange vegan chicken strips on the other half of the pan. Drizzle with remaining olive oil and sprinkle with remaining garlic powder and vegan parmesan cheese.
⏱️ 1 minuteRoast for 13 minutes, flipping potatoes and vegan chicken halfway through, until golden and heated through.
⏱️ 13 minutes 🌡️ 425°FSprinkle with fresh parsley before serving, if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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