Sheet Pan Garlic Paprika Chicken and Veggies

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By Alex

• Aug 03, 2026 • 0 Comments •

4.7

Sheet Pan Garlic Paprika Chicken and Veggies

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

Sheet Pan Garlic Paprika Chicken and Veggies is the perfect one pan dish that is full of flavour. You’ll have dinner ready in 30 minutes with minimal clean – up.

Hey there! This is Richa from My Food Story and I’m so excited to share one of my favourite recipes with you today – a totally mess free fall recipe that you and your family will love.

I love sheet pan dinners and we have one on table every week because they are a great way to get dinner for the entire family without all the massive clean up that comes with it. And I hate cleaning up after dinner. I’m already too tired and just want to get to bed and turn on Netflix as fast as possible.

This sheet pan garlic paprika chicken and veggies will have you licking the pan clean because it combines fall veggies, or really any veggies you have in the fridge and is loaded with flavour from the garlic, paprika and herbs. I usually throw whatever I have on hand – there’s sweet potatoes, broccoli, zucchini, corn, mushrooms, beans and the last of summer asparagus.

Our supermarket sometimes has pre-cut veggies which makes this incredibly easy to make. But if you don’t chopping the veggies in nice big chunks doesn’t take too long. You can load up as many vegetables as you want and can always choose just your favourite vegetables. I love adding just beans and potatoes sometimes or carrots and broccoli. The possibilities are endless.

The marinade in this sheet pan garlic paprika chicken and veggies is really simple too – garlic, paprika, oregano, salt, lime juice and lots of olive oil. Which goes on both the veggies and the chicken.

I usually end up using chicken breasts but if you like chicken thighs (which are juicier), feel free to use them instead. The cooking time will vary by 5-10 minutes because thighs can take longer to cook, but the results will be just as delicious!

Right towards the end you just turn on the broiler and let everything sizzle so that the veggies have a nice char and the juices evaporate so that you don’t have a watery sheet pan dinner.

OTHER CHICKEN RECIPES YOU MAY LIKE:

CREAMY SUNDRIED TOMATO CHICKEN WITH PASTA

ASPARAGUS STUFFED CHICKEN PARMESAN

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

More Delicious Chicken Recipes:

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.