Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables
Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables is a vibrant, one-pan dish that combines succulent chicken breasts with a colorful medley of roasted veggies, all infused with refreshing grapefruit juice. This easy recipe is perfect for impressing guests or savoring a weeknight dinner, delivering delightful flavors and minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/2 cup fresh grapefruit juice
- 3 tbsp extra virgin olive oil
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 2 cups assorted vegetables (bell peppers, zucchini, carrots), chopped
- 2 tbsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, mix grapefruit juice, olive oil, honey, thyme, rosemary, salt, and pepper. Marinate chicken breasts for at least 15 minutes.
- Chop vegetables into bite-sized pieces and toss them in olive oil with salt and pepper.
- Place marinated chicken in the center of the baking sheet and arrange the vegetables around it.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Serve immediately or directly from the pan.
Nutrition
- Serving Size: 1 chicken breast with mixed vegetables (approximately 6 oz)
- Calories: 335
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
Keywords: - For extra flavor, marinate the chicken overnight. - Substitute vegetables based on seasonal availability or personal preferences. - Add spices like paprika for an extra kick.