This Sheet Pan BBQ Chicken With Veggies is this week’s easy dinner winner! This Sheet Pan BBQ Chicken with Veggies is a quick and easy dinner! Juicy chicken smothered in a sugar free barbecue sauce, veggies, and roasted until everything is tender and golden brown!

Makes 4 servings

 I love sheet pan meals! They are my go to dinner recipes! One pan, 55 minutes, and a complete meal is on your table. This Sheet Pan BBQ Chicken With Veggies is convenient, insanely delicious, and makes for a quick and healthy meal!

What ingredients do I need to make this Sheet Pan BBQ Chicken With Veggies?

• Boneless, skinless chicken tenders or thinly cut breast– We like to use chicken tenders-they cook faster and are a hit with our kiddos!
• Sugar free barbecue sauce. We like to use Sweet Baby Ray’s Original Barbecue Sauce, divided 
• Fresh green beans-ends cut off.
• Sweet potato cubes or large sweet potatoes-peeled and cubed. You could also use Yukon baby potatoes, peeled and cubed. I like to use the Marketside sweet potato cubes from Walmart. They come in already peeled and cubed and are found near the packaged salads.
• Olive oil- I only use 1 Tbsp which helps roast the sweet potatoes and green beans.
• Garlic powder– for flavor.
• Onion powder -for flavor.
• Kosher salt– to taste.

What other veggies can I add? 

Feel free to add a few more veggies to your sheet pan such as: Brussel sprouts, broccoli, cauliflower, red onion, zucchini, asparagus, and bell peppers would work well in this recipe. 

How do I make this Sheet Pan BBQ Chicken With Veggies?

Preheat oven to 400°F degrees. Line a large baking sheet with parchment paper.

Pat chicken dry using paper towels and season evenly with salt and pepper.

In a large mixing bowl combine 1/2 cup no sugar added bbq sauce and chicken tenders, mix until chicken tenders are evenly coating on all sides. Reserve the remaining BBQ sauce for basting. 

Place the coated chicken tenders onto the lined baking sheet.

Arrange the sweet potatoes and fresh green beans in a single layer next to the chicken on the pan.

Drizzle veggies with olive oil and season with garlic powder, onion powder, and salt. 

Bake for 40-45 minutes. (Cooking times may vary depending on the size of the chicken tenders.)

Remove the pan from the oven. Using a basting brush; brush the remaining barbecue sauce over the chicken breasts.

Return the baking sheet to the oven and continue baking for an additional 5 minutes, or until the chicken is cooked through to an internal temperature of 165°F.

Remove from oven and serve warm.

Store leftovers in an airtight container in the fridge for 5-7 days.

Ingredients:

• 2 lbs. boneless, skinless chicken tenders or thinly cut breast
• 3/4 cup sugar free BBQ sauce. We like to use Sweet Baby Ray’s Original Barbecue Sauce, divided 
• 12 oz. Marketside fresh green beans 
• 16 oz. Marketside sweet potato cubes or 2 large sweet potatoes, peeled and cubed or Yukon baby potatoes, peeled and cubed
• 1 Tbsp olive oil 
• 1/2 tsp garlic powder 
• 1/4 tsp onion powder 
• Kosher salt, to taste

Directions:

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. Pat chicken dry using paper towels and season evenly with salt and pepper.
3. In a large mixing bowl combine 1/2 cup no sugar added bbq sauce and chicken tenders, mix until chicken tenders are evenly coating on all sides. Reserve the remaining BBQ sauce for basting. 
4. Place the coated chicken tenders onto the lined baking sheet.
5. Arrange the sweet potatoes and fresh green beans in a single layer next to the chicken on the pan.
6. Drizzle veggies with olive oil and season with garlic powder, onion powder, and salt. 
7. Bake for 40-45 minutes. Note: cooking times may vary depending on the size of the chicken tenders or breasts.
8. Remove the pan from the oven. Using a basting brush; brush the remaining barbecue sauce over the chicken breasts.
9. Return the baking sheet to the oven and continue baking for an additional 5 minutes, or until the chicken is cooked through to an internal temperature of 165°F.
10. Store leftovers in an airtight container in the fridge for 5-7 days.

Makes 4 ( 6 oz. chicken tenders and 1/4 cup of sweet potatoes, and 1/4 cup of green beans) servings 

2 WW points per serving if using cubed sweet potatoes or cubed Yukon potatoes 

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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