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–+ servings
Sheet Pan Garlic Butter Chicken and Veggies

Savory Sheet Pan Garlic Butter Chicken and Veggies Delight

This Sheet Pan Garlic Butter Chicken and Veggies recipe combines simplicity and taste, making it a perfect dinner choice for busy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • 2 cups Rolled Oats Gluten-free if preferred
  • 1 cup Nut Butter Any smooth nut or seed butter
  • 1/3 cup Maple Syrup Can substitute with agave syrup
  • 1 cup Dark Chocolate Chips Use dairy-free for vegan option

Equipment

  • mixing bowl
  • baking sheet
  • spatula

Method
 

Step-by-Step Instructions
  1. Mix dry and wet ingredients in a large bowl, combining oats, nut butter, and maple syrup to form a cohesive dough.
  2. Fold in chocolate chips until evenly distributed throughout the dough.
  3. Shape dough into balls, about 1.5 inches in diameter, and place on a baking sheet.
  4. Chill the dough for at least 30 minutes before baking or serving as no-bake cookies.
  5. Preheat the oven to 350°F (175°C) and bake for 10-12 minutes until edges are golden.
  6. Cool cookies on a wire rack before saving in an airtight container.

Nutrition

Serving: 1cookieCalories: 140kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 5mgPotassium: 100mgFiber: 2gSugar: 5gCalcium: 2mgIron: 6mg

Notes

For best results, ensure nut butter is smooth and refrigerate dough adequately before baking to maintain shape.

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