Simple rustic dinner, anyone? This chicken includes a quick marinade to infuse each piece with maximum flavor. It roasts with tender broccolini and a delicious mix of parsnips and radishes.

This quick sheet pan dinner includes some veggies that I personally think don’t get enough love. If you enjoy roasted broccoli you’ll love roasting broccolini too. It’s tender and cooks quickly!

Parsnips look a bit like a fat white carrot. They have an earthy flavor and are often used in place of potatoes since their color, texture, and taste are pretty similar.

Roasting radishes brings out their natural sweetness. They look like a red skinned potato but with a brilliant pink skin. And of course they’re less starchy and lower in carbs.

All these tasty flavors work together to create a simple meal you’ll really appreciate on busy weeknights! You know those nights… when there are 100 things you want to be doing and dinner isn’t one of them.

More sheet pan recipes:

Sheet Pan Lemon Herb Salmon & Veggies

Sheet Pan Chicken & Cabbage Stir Fry

Sheet Pan Sausage & Veggies

Sheet Pan Balsamic Basil Chicken Cauliflower Rice Bowl

Sheet Pan Lemon Chicken Dinner

Sheet Pan Chicken & Broccolini Dinner

This chicken includes a quick marinade to infuse each piece with maximum flavor. It roasts with tender broccolini and a delicious mix of parsnips and radishes. I love how roasting parsnips and radishes brings out some of their natural sweetness. I’m betting you will too!

Ingredients

Chicken

  • 2 tbsp coconut aminos
  • 1 tbsp olive oil, extra virgin
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp crushed red pepper flakes
  • 1 1/2 lbs chicken breasts, boneless, skinless, cut into 1-inch pieces

Veggies

  • 2 cups parsnips, cut into 1-inch cubes
  • 1 cup radishes, halved
  • 3 tbsp olive oil, extra virgin
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1 bunch broccolini, about 3 ounces

Instructions

  • In a resealable plastic bag or bowl, combine the coconut aminos, oil, salt, garlic powder, onion powder, chili powder, and red pepper flakes. Add the chicken, seal the bag, and toss to coat. Refrigerate for a minimum of 30 minutes and up to 12 hours before cooking.
  • Preheat the oven to 425°F. Line a 12" x 17" baking sheet with parchment paper.
  • In a medium bowl, toss the parsnips and radishes with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, garlic powder, and pepper until coated. Spread in an even layer on the prepared baking sheet. Bake for 5 minutes. 
  • Remove the pan from the oven. Use a spatula to move the parsnips and radishes to the center of your sheet pan. Spread the broccolini in an even layer on one side. Drizzle broccolini with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1/4 teaspoon salt. Spread the marinated chicken on other side. 
  • Bake until the veggies are tender and the chicken is cooked through, about 15 minutes.

Notes

Don’t have broccolini? Feel free to use fresh broccoli florets instead. 
Want a swap for radishes or parsnips? Diced potatoes, carrot sticks, and fresh green beans will cook in about the same amount of time.

Nutrition

Calories: 402kcal, Carbohydrates: 19g, Protein: 39g, Fat: 19g, Saturated Fat: 3g, Cholesterol: 109mg, Sodium: 1278mg, Potassium: 946mg, Fiber: 4g, Sugar: 5g, Vitamin A: 949IU, Vitamin C: 57mg, Calcium: 70mg, Iron: 2mg

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