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Sheet Pan Chicken With Sweet Potatoes and Green Beans

sheet pan chicken dinner

Sheet pan simplicity is what we call this dinner. We use coriander to spice up the chicken because it is well known all over the world for its medicinal properties. It is a great source of potassium, iron, vitamins A, K, and C, folic acid, magnesium, and calcium that can heal many health issues.

We also use turmeric and curry on the veggies which is a complimentary flavor, but adds anti inflammatory benefits. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 tablespoons apple cider vinegar
  • 1 ½ teaspoons honey
  • 1 medium red onion, thinly sliced
  • Kosher salt
  • 4 skinless boneless breasts, about 1 1/2 pounds
  • 3 tablespoons extra virgin olive oil
  • Freshly cracked black pepper
  • 1 tablespoon ground coriander
  • 1-2 large sweet potatoes (about 1 pound), cut into thin sticks
  • 1 pound green beans (fresh or frozen)
  • 2 teaspoons turmeric
  • 2 teaspoons curry powder


Preheat oven to 450°F and line a sheet pan with parchment paper.

  1. In a medium bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish.
  2. Coat chicken with 1 tablespoon evoo. Sprinkle with salt, pepper and coriander.
  3. Place sweet potatoes and green beans on pan. Drizzle with remaining evoo, season with turmeric, curry powder, salt and pepper. Spread out evenly on pan. Place chicken on the pan with the vegetables. Scatter remaining red onion slices over top.
  4. Bake for 25 minutes or until chicken is cooked through and veg are crisp. Serve with pickled red onion. 

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 480
  • Carbohydrate Content: 45.6 g
  • Cholesterol Content: 109 mg
  • Fat Content: 15.4 g
  • Fiber Content: 9.7 g
  • Protein Content: 40.4 g
  • Sodium Content: 145 mg
  • Sugar Content: 5.6 g