Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables
Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables is a flavorful and vibrant dish that combines juicy chicken breasts with zesty grapefruit and colorful roasted veggies. Perfect for busy weeknight dinners or entertaining guests, this one-pan recipe simplifies cooking and cleanup while delivering an impressive meal. Enjoy a delightful balance of savory and citrusy flavors that make every bite a treat.
- 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 large grapefruit, juiced (about ½ cup juice)
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 1 tbsp honey
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a sheet pan with nonstick cooking spray.
- Season the chicken breasts generously with salt and pepper.
- In a small bowl, mix grapefruit juice, olive oil, and thyme; pour over the seasoned chicken.
- Chop vegetables into bite-sized pieces, toss in olive oil, salt, and pepper, then arrange around the chicken on the sheet pan.
- Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Drizzle honey over everything before serving; garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg