Go Back
–+ servings
A seared chicken breast topped with green sauce, served in a bowl with avocado, corn, peppers, and broccoli, perfect for quick chicken recipes.

Chicken Recipes in 20 Minutes: Weeknight Winner

This recipe provides a quick, family-friendly sheet pan meal perfect for busy weeknights. You can roast chicken and vegetables together and top it with a simple avocado cream sauce for a complete dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Traybake
  • 1.5 lbs boneless, skinless chicken thighs trimmed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 medium red onion cut into wedges
  • 2 cups broccoli florets
  • 2 medium carrots peeled and sliced
  • 1 tbsp balsamic vinegar
For the Avocado Cream Sauce
  • 1 ripe avocado
  • 0.5 cup plain Greek yogurt
  • 2 tbsp lime juice about 1 lime
  • 1 garlic clove
  • 0.25 cup fresh cilantro or parsley
  • 1 Salt to taste
  • 2 tbsp water or as needed for desired consistency

Equipment

  • Sheet pan
  • Large bowl
  • Blender or food processor

Method
 

  1. Preheat the oven to 425°F (220°C). Get your sheet pan ready.
  2. Toss the chicken thighs in a large bowl with olive oil, salt, pepper, paprika, and garlic powder. Mix until the chicken is coated.
  3. Spread the veggies (bell peppers, onion, broccoli, and carrots) on the sheet tray. Drizzle with olive oil and balsamic vinegar. Toss gently on the tray.
  4. Place the spiced chicken thighs among the veggies on the sheet pan.
  5. Roast for 30 to 35 minutes, flipping the chicken halfway through. Check that the chicken juices run clear and the veggies are tender.
  6. While the chicken roasts, make the avocado cream sauce. In a blender or food processor, blend avocado, Greek yogurt, lime juice, garlic, herbs, and salt. Add water one spoonful at a time until the sauce is smooth.
  7. Plate the roasted chicken and vegetables. Drizzle with the avocado sauce before serving.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 40gFat: 25gSaturated Fat: 5gCholesterol: 120mgSodium: 500mgFiber: 8gSugar: 7g

Notes

You can substitute other vegetables like zucchini, sweet potatoes, or cauliflower for the vegetables listed. If you want more heat, add red pepper flakes or hot sauce to the avocado cream. If you use chicken breasts instead of thighs, watch the cook time closely to prevent drying them out.

Tried this recipe?

Let us know how it was!