Sheet pan meals can get a bad rap for being dry or boring, but not this one. This dinner delivers that weeknight win we all crave, balanced, delicious, and done in one pan.
This Garlicky Red Pepper Sheet Pan Chicken is juicy, flavorful, and built around the Fab Four: protein, fat, fiber, and greens.
Why This Meal Works
This simple sauce is the real flavor hero, bold, savory, and just a little spicy. It adds richness to the chicken and perfectly coats the potatoes and Brussels sprouts. I use the chicken and veggies to soak up every last bit of that garlicky red pepper sauce, and Chris always asks for seconds. It’s so dang simple, you probably already have everything you need in your pantry.
Plus, it checks all the Fab Four boxes:
- Protein: Chicken thighs
- Fat: Olive oil
- Fiber & Greens: Brussels sprouts, garlic, oregano
- Carbs: Mini potatoes
Bonus: Garlic and oregano are more than just flavor, they’re rich in antioxidants and antimicrobial compounds that help support immune and gut health.
Meal Prep & Reheat Tips
This sheet pan meal reheats beautifully, just pop it back in the oven or air fryer for 5–10 minutes until warmed through. The flavors deepen overnight, making leftovers even better the next day.
Want to make dinnertime even easier? Chop the veggies and mix the sauce ahead of time. When you’re ready to cook, toss it all together and bake. Dinner’s ready in under 40 minutes.
You’ll end up with a satisfying, blood sugar–balancing meal that fuels you with steady energy and keeps cravings in check, all while supporting your immune system and gut health with every bite.
