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–+ servings
A bowl of delicious chicken recipe with avocado, corn, carrots, and red onion, drizzled with green sauce.

Chicken Recipes in 20 Minutes: Weeknight Winner

This recipe offers a quick and healthy weeknight dinner solution, perfect for busy home cooks. It features tender chicken thighs roasted with colorful vegetables, all brought together with a creamy avocado sauce. Enjoy a delicious and nutritious meal in under 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Sauce Prep 5 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Traybake
  • 1.5 lbs boneless, skinless chicken thighs trimmed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 medium red onion cut into wedges
  • 2 cups broccoli florets
  • 2 medium carrots peeled and sliced
  • 1 tbsp balsamic vinegar
For the Avocado Cream Sauce
  • 1 ripe avocado
  • 0.5 cup plain Greek yogurt
  • 2 tbsp lime juice about 1 lime
  • 1 garlic clove
  • 0.25 cup fresh cilantro or parsley
  • 1 to taste salt
  • 2 tbsp water or as needed for desired consistency

Equipment

  • Sheet pan
  • Large bowl
  • Blender or food processor

Method
 

  1. Preheat your oven to 425°F (220°C). Use a large sheet pan.
  2. In a large bowl, toss the chicken thighs with olive oil, salt, pepper, paprika, and garlic powder until evenly coated.
  3. Spread the bell peppers, red onion, broccoli, and carrots on the sheet pan. Drizzle with a little olive oil and balsamic vinegar. Toss gently.
  4. Arrange the spiced chicken thighs among the vegetables on the sheet pan.
  5. Roast for 30 to 35 minutes, flipping the chicken halfway through. The chicken should be golden and cooked through, and the vegetables tender.
  6. While the chicken and vegetables roast, prepare the avocado cream sauce. In a blender or food processor, combine the avocado, Greek yogurt, lime juice, garlic, herbs, and salt. Blend until smooth, adding water a tablespoon at a time until you reach your desired consistency.
  7. Serve the roasted chicken and vegetables, drizzled with the avocado cream sauce.

Notes

You can substitute other vegetables like zucchini, sweet potatoes, or cauliflower. For a spicier kick, add red pepper flakes or hot sauce to the avocado cream. If using chicken breasts, adjust the cooking time as needed to prevent drying out.

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