Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables
Herb Grapefruit Sheet Pan Chicken with Roasted Vegetables is a vibrant one-pan meal that combines juicy marinated chicken with colorful veggies, all infused with refreshing grapefruit flavor. This easy-to-prepare dish is perfect for busy weeknights or casual gatherings, offering a delightful explosion of flavors that will impress family and friends.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 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
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 3 cups mixed vegetables (bell peppers, zucchini, red onions)
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- 2 tbsp honey
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet.
- In a bowl, whisk together grapefruit juice, olive oil, minced garlic, honey, salt, and pepper.
- Marinate chicken in half the mixture for at least 30 minutes.
- Chop the mixed vegetables and toss them in the remaining marinade.
- Arrange marinated chicken on one side of the baking sheet and the veggies on the other.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
Nutrition
- Serving Size: 1 chicken breast with vegetables (approximately 6 oz)
- Calories: 330
- Sugar: 8g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 70mg
Keywords: Feel free to customize the vegetables based on your preference or seasonal availability. Marinate the chicken overnight for enhanced flavor. Store leftovers in an airtight container for up to three days; reheat in the oven for best results.