sheet pan stuffed chicken with roasted root vegetables

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


  • 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


  • 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.


Weight Watchers Freestyle Points: 8


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%