How to Make Herb-Roasted Chicken & Carrot Noodle Sheet Pan
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Preheat oven to 400°F (200°C). Toss chicken tenders with olive oil, rosemary, thyme, garlic powder, salt, and pepper.
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Arrange chicken and spiralized carrots on sheet pan.
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Roast for 16-18 minutes, tossing carrots halfway, until chicken is cooked through.
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Serve immediately.
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Pro Tips for Perfect Herb-Roasted Chicken & Carrot Noodle Sheet Pan
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of chicken breast tenders, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Herb-Roasted Chicken & Carrot Noodle Sheet Pan?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Herb-Roasted Chicken & Carrot Noodle Sheet Pan?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for chicken breast tenders?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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