Sheet Pan Chicken Meatballs and Vegetables
A wholesome and easy one-pan meal featuring tender chicken meatballs baked alongside a colorful medley of vegetables. Perfect for a quick weeknight dinner with minimal cleanup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 pound ground chicken
1/2 cup plain breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil, divided
1 medium zucchini, cut into 1/2-inch thick half-moons
1 red bell pepper, cut into 1-inch pieces
1 cup baby carrots
1 cup cherry tomatoes
1 small red onion, cut into wedges
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with 1/2 tablespoon olive oil.
In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, dried oregano, salt, and black pepper. Mix gently until just combined.
Using your hands or a small scoop, form the mixture into 1 1/2-inch meatballs and place them evenly spaced on one side of the prepared sheet pan.
In a separate bowl, toss the zucchini, red bell pepper, baby carrots, cherry tomatoes, and red onion with the remaining 1/2 tablespoon olive oil, dried thyme, and smoked paprika until well coated.
Spread the vegetables evenly on the other side of the sheet pan, keeping them separate from the meatballs.
Place the sheet pan in the preheated oven and bake for 20 to 25 minutes, or until the meatballs are cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for 5 minutes.
Garnish the meatballs and vegetables with chopped fresh parsley before serving.