This Sheet Pan Parmesan Chicken and Veggies is a spin on our popular Greek Yogurt Parmesan Chicken. This sheet pan meal teams up with veggies on one baking sheet-making for an easy weeknight dinner! It’s easy to make, flavorful, and filling!

Makes 4 servings

A simple, yet incredibly delicious and hearty sheet pan meal. Chicken breasts coated in a creamy Parmesan cheese mixture and then dusted with bread crumbs. Served with simple roasted sweet potatoes and green beans for an easy sheet pan meal!

What ingredients do I need to make this Sheet Pan Parmesan Chicken and Veggies?

• Boneless, skinless chicken breasts- You could also pound the chicken before cooking. I recommend using fresh chicken breast vs. frozen. If you do use frozen, you’ll want to thaw them out completely and pat dry to ensure all extra moisture is gone.
• Potatoes: I like to use sweet potatoes in this recipe. I buy the pre-peeled and pre-diced sweet potatoes from Walmart. Feel free to use russet or golden potatoes, if desired.
• Veggies: I use green beans. You can use whatever veggies you would like with your chicken.
• Light Mayo/ non fat plain Greek yogurt– I use a combination of both. This makes for a creamy high protein mixture. Trust me, even if you’re not a fan of Greek yogurt, you’ll love this chicken. You won’t even be able to taste the yogurt with the seasonings and cheese.
• Parmesan Cheese: I like to use fresh grated Parmesan cheese.
• Oil: I like to use a tiny bit of olive oil to coat the potatoes and green beans with before cooking.
• Seasonings: I use minced garlic, breadcrumbs, salt and pepper. You can use whatever seasonings you’d prefer.

How do you make this Sheet Pan Parmesan Chicken and Veggies?

Preheat oven to 425 degrees and line a baking sheet with parchment paper.

Pound or slice chicken breasts into thin pieces. Pat the chicken breasts dry with a clean paper towel.

Cut up potatoes into cubes and place in a ziplock bag or bowl and add olive oil, garlic, salt and pepper. 

Place sweet potatoes on the prepared baking sheet and cook for 20 minutes.

Add green beans to a bowl and toss in olive oil, garlic, and salt and pepper and toss until coated. Set aside.

In a separate bowl and add light mayo, yogurt, garlic, parmesan cheese, salt and pepper.

Mix until well combined.

Top the chicken breasts with parmesan mixture.

Sprinkle the tops of the chicken breasts with bread crumbs.

Take out the baking sheet out of the oven and push potatoes to one side of the pan.

Add chicken to the baking sheet.

Cook in the oven for 25-30 minutes or until internal temperature of chicken is 165 degrees.

Add the green beans the last 15 minutes of cooking.

Enjoy!

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Ingredients:

For the chicken:

• 4 boneless skinless chicken breasts, thinly sliced
• 2 Tbsp light mayo – I like to use Kraft or Best Food light mayo
• 1/3 cup non fat plain Greek yogurt
• ⅓ cup Parmesan cheese
• 2 tsp minced garlic 
• Salt and pepper, to taste
• 1/4 cup seasoned breadcrumbs, to sprinkle on top

For the potatoes:

• 1 lb. sweet potatoes, peeled and cut into cubes
• 1/2 Tbsp olive oil
• Salt and pepper, to taste

For the green beans

• 1 lb. fresh green beans, ends trimmed
• 1/2 Tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Directions: 

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
2. Pound or slice chicken breasts into thin chicken pieces. Pat the chicken breasts dry with a clean paper towel.
3. Cut up potatoes into cubes and place in a ziplock bag or bowl and add olive oil, garlic, salt and pepper. 
4. Place sweet potatoes on the prepared baking sheet and cook for 20 minutes.
5. Add green beans to a bowl and toss in olive oil, garlic, and salt and pepper and toss until coated. Set aside.
6. In a separate bowl and add light mayo, yogurt, garlic, parmesan cheese, salt and pepper. Toss until well coated.
7. Take out the baking sheet out of the oven and push potatoes to one side of the pan. Add chicken to the baking sheet. Top the chicken breasts with parmesan mixture. Sprinkle the tops of the chicken breasts with bread crumbs.
8. Cook in the oven for 25-30 minutes or until internal temperature of chicken is 165 degrees. Add the green beans the last 15 minutes of cooking.

Makes 4 ( 1 chicken breast, 1/3 cup potatoes, 1/4 of the green beans) servings

6 WW Points® per serving

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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