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Sheet-Pan Veggie Chicken Recipe

A simple vegan sheet-pan veggie chicken meal featuring plant-based chicken, mixed vegetables, herbs, and olive oil for a fuss-free, wholesome, flavorful dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sheet-Pan Veggie Chicken
  • Vegan chicken pieces – 250 g
  • Bell peppers – ½ cup chopped
  • Broccoli – 1 cup florets
  • Carrots – ½ cup sliced
  • Zucchini – ½ cup chopped
  • Olive oil – 1.5 tbsp
  • Garlic powder – ½ tsp
  • Paprika – ½ tsp
  • Salt – ½ tsp
  • Pepper – ¼ tsp
  • Lemon juice – 1 tbsp
For Serving
  • Cooked rice or quinoa – 1 cup
  • Fresh parsley – 1 tbsp chopped

Method
 

  1. Preheat oven to 200°C.
  2. Add veggies to a mixing bowl.
  3. Add olive oil, garlic powder, paprika, salt, and pepper.
  4. Toss to coat evenly.
  5. Spread veggies on a lined baking tray.
  6. Add vegan chicken pieces on top.
  7. Bake for 20 minutes, flipping halfway.
  8. Drizzle lemon juice after baking.
  9. Serve with rice or quinoa and garnish with parsley.

Notes

Nutritional Values (Per Serving)

  • Calories: 350
  • Total Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 40 g
  • Fiber: 7 g
  • Protein: 20 g

Vitamins & Minerals (Per Serving)

  • Vitamin C: 30%
  • Iron: 16%
  • Vitamin A: 22%
  • Magnesium: 13%
  • Potassium: 14%

Additional Notes / Tips

  • Add chili flakes if you want extra kick.
  • Use smoked paprika for deeper flavor.
  • Add sweet potatoes for more fullness.
  • Drizzle tahini or vegan mayo for richness.