Sheet Pan Chicken & Veggies

Nourishing meals can be the simplest meals! Roast some veggies and combine with pre-cooked rotisserie chicken for a quick, filling meal.

Course Main Course

Cuisine American

Keyword Chicken, Sheet Pan

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 464kcal

Heat the oven to 400 degrees F.
Peel and chop the sweet potato into 1/2" cubes. Arrange in a single layer on a sheet pan and place on the middle rack of oven. Once the sweet potatoes begin roasting, chop the broccoli and arrange the florets in a single layer on one half of a second sheet pan. Cut the asparagus spears into 1" long pieces and arrange in a single layer on the other half. Season with Mrs. Dash salt-free spice blend of your choosing. Add the second sheet pan to the top rack of the oven and set timer for 8-10 minutes (total cooking time: about 15-17 minutes).
Meanwhile, debone the rotisserie chicken to separate the chicken breasts. Chop or shred into bite sized pieces and set aside.
Once veggies have finished roasting, remove from oven and allow to cool slightly. Add to plates, distributing 1/4 of the prepared veggies onto each plate. Add the shredded chicken, then slice or dice avocados and add 1/2 avocado to each plate.
Season with crushed red pepper, sea salt, and additional Mrs. Dash salt-free blend. Drizzle with balsamic glaze before serving.

If storing leftovers, allow to cool completely before covering and chilling. Store up to 5 days.