sheet pan stuffed chicken with roasted root vegetables
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Sheet Pan Creamy Chicken with Roasted Vegetables

Easy and healthy sheet pan stuffed chicken with roasted root vegetables. Stuffed with herb and garlic cream cheese and complete with a balsamic finish.
Course Main Course
Cuisine American
Keyword chicken, dinner, easy, healthy, keto, sheet pan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 573kcal
Author Randa Derkson

Ingredients

  • 4 chicken breasts boneless, skinless
  • 1/2 cup cream cheese herb and garlic
  • 1 tsp garlic powder
  • 1 tsp italian seasoning
  • 2 tbsps avocado oil
  • 1/2 lb baby potatoes I used tri colored, cut in half
  • 3 beets quarted
  • 2 carrots cut into chunks
  • salt and pepper to taste
  • 1/4 cup balsamic vinaigrette
  • 3-4 sprigs rosemary

Instructions

  • Preheat oven to 400.
    Line a baking sheet with parchment paper.
  • In a small bowl add the cream cheese, garlic powder, and Italian seasoning. Mix together.
  • Slice each chicken breast in half (lengthwise) and spread two tablespoons of cream cheese mixture in the center. Fold the chicken back over.
    Place on baking sheet.
  • In a bowl add the baby potatoes, carrots, and beets. Toss with avocado oil and salt and pepper. Surround the chicken with the vegetables on the sheet pan.
  • Drizzle the balsamic vinegar over the sheet pan. 
    Bake for 35 minutes. Let sit for 5 minutes to cool.

Notes

Weight Watchers Freestyle Points: 8

Nutrition

Serving: 1serving | Calories: 573kcal | Carbohydrates: 21g | Protein: 52g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 175mg | Sodium: 426mg | Potassium: 1420mg | Fiber: 4g | Sugar: 7g | Vitamin A: 111.3% | Vitamin C: 22.7% | Calcium: 7.3% | Iron: 11.9%