Healthy Clean Eating Dinner Ideas: My Go-To Sheet Pan Meal (Print Version)
Healthy Clean Eating Dinner Ideas that are simple, delicious, and perfect for busy weeknights. My favorite sheet pan recipe for a truly wholesome meal!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Dairy-Free, Clean Eating
# Ingredients:
→ Main Players
01 -
Chicken Breasts
02 -
Broccoli Florets
03 -
Bell Peppers
04 -
Red Onion
→ Flavor Boosters
05 -
Olive Oil
06 -
Lemon
07 -
Garlic
08 -
Dried Oregano
09 -
Smoked Paprika
→ Seasonings
10 -
Salt
11 -
Black Pepper
→ Finishing Touches
12 -
Fresh Parsley
# Instructions:
01 -
First things first, get your oven preheating to a cozy 400°F (200°C). Then, grab your chicken breasts – I like to pat them super dry, it helps them get that nice golden crust. Slice them into roughly 1-inch pieces; too small and they'll vanish, too big and they'll take forever. Next, chop your broccoli, bell peppers, and red onion into similar bite-sized chunks. I always aim for consistency here, it helps everything cook evenly. This is where I sometimes forget to line my sheet pan, oops!
02 -
In a big bowl, toss all your chopped veggies and chicken. Drizzle generously with olive oil – don't be shy, it helps everything roast beautifully. Now, for the magic: add your minced garlic, lemon zest, dried oregano, smoked paprika, salt, and black pepper. Get in there with your hands, honestly! Mix it all up until everything is beautifully coated. I love how the colors pop, and the smell of the herbs and lemon starts to fill the kitchen even before it hits the oven.
03 -
Now, grab a large baking sheet and line it with parchment paper for easy cleanup – seriously, future you will thank you! Spread your chicken and veggie mixture out in a single layer. This is CRUCIAL for roasting, not steaming. If it’s too crowded, grab a second sheet pan. I've made that mistake more times than I can count, and it always results in soggy veggies. Give everything a little space; it’s like giving them room to breathe and crisp up.
04 -
Pop that sheet pan into your preheated oven. Let it roast for about 20-25 minutes. Around the halfway mark (about 10-12 minutes in), give everything a good stir or flip with a spatula. You want those beautiful caramelized edges on your veggies and that golden hue on your chicken. I usually peek in, and if I see things getting too dark too fast, I might lower the temp a tiny bit, or shift things around.
05 -
Once your chicken is cooked through (no pink bits, please!) and the veggies are tender-crisp with those lovely browned spots, pull the pan out. Squeeze fresh lemon juice all over everything – this really brightens up the flavors and adds a fantastic zing. Honestly, it’s a little burst of sunshine! I sometimes forget this step in my excitement, but it makes such a difference.
06 -
Sprinkle with fresh chopped parsley, if you have some. It adds a lovely fresh pop of color and flavor. Give it a quick taste, adjust any seasonings if needed (maybe a touch more salt or a grind of pepper?). Serve it up hot, right from the pan! It's so satisfying to see all those vibrant colors. This is one of those Healthy Clean Eating Dinner Ideas that looks as good as it tastes.
# Notes:
01 -
Don't overcrowd the pan; veggies steam instead of roast, so use two if needed!
02 -
Store leftovers in an airtight container for up to 3-4 days in the fridge.
03 -
Chicken thighs are a great protein swap, just adjust cooking time slightly.
04 -
Serve over quinoa or brown rice to soak up all those delicious pan juices.
# Equipment Needed:
01 -
Large baking sheet
02 -
parchment paper
03 -
large mixing bowl
04 -
sharp knife
# Nutrition (Per Serving):
Calories: 450 kcal
Total Fat: 20g
Total Carbohydrate: 30g
Protein: 40g