Go Back
–+ servings
A colorful sheet pan meal featuring roasted chicken thighs, broccoli, bell peppers, red onion, and avocado, drizzled with a green sauce. A quick chicken recipe.

Chicken Recipes in 20 Minutes: Weeknight Winner

This recipe offers a quick and healthy chicken dinner perfect for busy weeknights. It features seasoned chicken thighs roasted with colorful vegetables and served with a creamy avocado sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Ingredients Equipment Method 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 pinch salt to taste
  • 2 tbsp water or as needed for desired consistency

Equipment

  • Sheet pan
  • Large Bowl
  • Blender or food processor

Method
 

  1. Preheat your oven to 425°F (220°C). Prepare a large sheet pan.
  2. In a large bowl, toss the chicken thighs with olive oil, salt, pepper, paprika, and garlic powder until evenly coated.
  3. Spread the bell peppers, red onion, broccoli, and carrots on the sheet pan. Drizzle with a little olive oil and balsamic vinegar. Toss gently.
  4. Arrange the seasoned chicken thighs among the vegetables on the sheet pan.
  5. Roast for 30 to 35 minutes, flipping the chicken halfway through, until the chicken is cooked through and the vegetables are tender.
  6. While the chicken and vegetables roast, prepare the avocado cream sauce. In a blender or food processor, combine the avocado, Greek yogurt, lime juice, garlic, herbs, and salt. Blend until smooth, adding water a little at a time until you reach your desired consistency.
  7. Serve the roasted chicken and vegetables, drizzled with the avocado cream sauce.

Notes

You can substitute other vegetables like zucchini, sweet potatoes, or cauliflower. For a spicier sauce, add red pepper flakes or hot sauce. If using chicken breasts, adjust the cooking time as needed to prevent drying out.

Tried this recipe?

Let us know how it was!