Sheet-Pan Chicken & Veggies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A no-fuss one-pan dinner that’s perfect for restarting Whole30 after reintroduction setbacks. This American-inspired Whole30 recipe (gluten-free), ready in about 40 minutes, pairs Boneless chicken thighs, Sweet potatoes, Zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 American cuisine 380 cal/serving
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Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Cut 1 cup sweet potato into 1/2-inch cubes and 1 medium zucchini into 1/2-inch half-moons. Pat 8 oz boneless chicken thighs dry and season with 1/4 tsp sea salt, 1/4 tsp garlic powder, and pinch of black pepper.
  2. Step 2: Toss sweet potatoes and zucchini with 1 tbsp olive oil, 1/2 tsp dried thyme, and 1/4 tsp sea salt in a large bowl.
  3. Step 3: Arrange chicken on one side of a parchment-lined baking sheet, then spread vegetables around it. Roast for 25 minutes until chicken reaches 165°F (74°C) and vegetables are caramelized at edges.

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