Sheet Pan Chicken and Vegetables with Chimichurri

Tender roasted chicken paired with a colorful mix of vegetables, wilted beet greens, and toasted pepitas, all finished with bright, zesty chimichurri for a healthy, one-pan dinner.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

2 (8-ounce) boneless, skinless chicken breast halves

1½ teaspoons plus 3 tablespoons olive oil, divided

½ teaspoon za’atar spice blend

½ teaspoon freshly ground black pepper

¼ teaspoon salt

4 baby beets with tops, scrubbed

1 medium parsnip, peeled and cut crosswise in half

1 medium carrot, peeled and cut crosswise in half

2 cups cauliflower florets

1 cup small Brussels sprouts, cut lengthwise in half

½ medium sweet potato, peeled and cut into ½-inch cubes

¼ cup roasted and salted pepitas

1 recipe Chimichurri

Directions

Preheat oven to 425°F. Line a large rimmed baking pan with parchment paper; set aside.
Rub 1 teaspoon olive oil on chicken breasts halves; sprinkle with za’atar spice blend, black pepper and salt. Place chicken in center of prepared baking pan.
Trim tops from beets; set tops aside. Cut beets lengthwise in half; place in a large bowl. Cut parsnip and carrot pieces into ¼-inch strips; add to beets in bowl. Add cauliflower florets, Brussels sprouts and sweet potato. Drizzle with 3 tablespoons olive oil; toss to coat.
Place vegetables around chicken in baking pan. Roast for 15 to 20 minutes or until internal temperature of chicken reaches 165°F and vegetables are tender.
Meanwhile, rinse reserved beet green tops; pat dry with paper towels. Transfer to a small nonstick skillet. Drizzle with remaining ½ teaspoon olive oil. Cook on MEDIUM-LOW for 2 to 4 minutes or until slightly wilted, stirring occasionally.
Add wilted beet greens and pepitas to roasted vegetables; gently toss to combine. Slice chicken. Serve chicken and vegetables with Chimichurri.