A simple, one pan dish, this easy sheet pan chicken with green beans and sweet potatoes is paleo friendly, Whole 30 and perfect for a busy weeknight dinner!

Weekdays are often very busy around here. There’s chickens to feed, ducks to clean up after, rabbits to care for, and a dog that needs constant attention. Seriously, she’s worse than a toddler some days. Good thing she’s cute.

When days go by so fast with the constant busyness, it’s hard to think about adding one more thing to my to do list. I love to cook, and serving good food is one of the ways I show my family I love them, but there are days I just don’t want to deal with another thing. Those days used to mean “drive thru” for us.

Until I discovered the idea of “sheet pan” dinners. A single sheet pan, AKA cookie sheet, filled with your veggies, and protein and baked together? Okay, that’s just amazing to me. The original person who thought of this idea was pure GENIUS. Probably a busy parent, right?

This sheet pan chicken dinner is paleo friendly, Whole30 compliant, and so easy to make!

Some tips for sheet pan dinners:

Use parchment paper or a silpad for non stick, super easy clean up.
Vary your proteins and veggies. Be creative!
Don’t forget the seasonings! They season the food better if you put it all in a bowl, season and stir, then place on the pan. They will get more evenly distributed.
Cook according to the longest need food. For example, if you are cooking potatoes and fresh green beans, the potatoes will take a lot longer to be done.

Let’s make a sheet pan chicken dinner tonight!

Ingredients:

8 boneless, skinless chicken thighs
2 sweet potatoes
1 16 ounce bag frozen green beans
2 Tablespoons chili powder
2 teaspoon salt
2 teaspoon black pepper
1/4 cup avocado oil

Instructions:

Preheat oven to 400 degrees.
Season chicken thighs with 1 teaspoon of the salt and pepper.
Peel and dice sweet potatoes. Place cubes into a medium sized mixing bowl. Add green beans.
Cover with chili powder, and remaining salt and pepper, and avocado oil, and stir to coat.
Pour onto a parchment paper lined baking sheet. Make 8 “divets” in the vegetables.
Place the chicken thighs onto the divets in the vegetables. Set pan in oven.
Bake for 30-35 minutes, until chicken juices run clear and sweet potatoes are fork tender.
Serve hot and enjoy!

What is your favorite “fast food”? Let me know if you try and like this sheet pan chicken dinner!

Easy Sheet Pan Chicken (Paleo, Whole 30)

Ingredients

8 boneless, skinless chicken thighs
2 sweet potatoes
1 16 ounce bag frozen green beans
2 Tablespoons chili powder
2 teaspoon salt
2 teaspoon black pepper
1/4 cup avocado oil

Instructions

Preheat oven to 400 degrees.
Season chicken thighs with 1 teaspoon of the salt and pepper.
Peel and dice sweet potatoes. Place cubes into a medium sized mixing bowl. Add green beans.
Cover with chili powder, and remaining salt and pepper, and avocado oil, and stir to coat.
Pour onto a parchment paper lined baking sheet. Make 8 "divets" in the vegetables.
Place the chicken thighs onto the divets in the vegetables. Set pan in oven.
Bake for 30-35 minutes, until chicken juices run clear and sweet potatoes are fork tender.
Serve hot and enjoy!