Gluten-Free Sheet Pan Garlic Butter Chicken and Veggies For Spring Dinner
A delicious and easy gluten-free sheet pan dinner featuring garlic butter chicken and fresh spring vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 chicken breasts
- 1/4 cup garlic butter
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 cup sliced bell peppers
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken breasts with garlic butter, salt, pepper, and Italian herbs.
- Place the chicken on a sheet pan and arrange the vegetables around it.
- Drizzle any remaining garlic butter over the vegetables.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Let it rest for a few minutes before serving.
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Notes
- Feel free to substitute any vegetables you like.
- This dish can be made ahead and reheated for easy meals.
- Adjust the seasoning to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg