Healthy Sheet Pan Chicken and Veggies

Make dinner effortless with this Sheet Pan Chicken and Veggies recipe. Juicy chicken and perfectly roasted vegetables cook together on a single pan, making it a healthy, flavorful, and low-effort meal. Perfect for weeknights, meal prep, or feeding a family without the mess.

Why You’ll Love This Recipe

• Minimal cleanup: cook protein and vegetables together on one pan.
• Quick and easy: ready in under 40 minutes.
• Healthy, balanced meal with lean protein and fresh veggies.
• Family-friendly and customizable with your favorite vegetables.
• Full of flavor with simple seasoning and herbs.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 small red onion, sliced
• Optional: fresh parsley, lemon wedges for serving

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper.
3. Place chicken breasts on one side of the sheet pan and brush with half of the olive oil mixture.
4. Arrange chopped vegetables on the other side of the pan and toss with the remaining olive oil mixture.
5. Roast in the oven for 25–30 minutes, or until chicken is cooked through and vegetables are tender.
6. Optional: broil for 2–3 minutes to get a golden finish on vegetables.
7. Remove from oven, garnish with fresh parsley and lemon wedges, and serve warm.

Tips & Variations

• Veggie swaps: Use carrots, cauliflower, asparagus, or Brussels sprouts.
• Spice it up: Add smoked paprika, chili flakes, or Italian seasoning.
• Protein alternatives: Substitute chicken with salmon fillets, turkey, or tofu for a vegetarian option.
• Meal prep: Store leftovers in an airtight container in the fridge for up to 4 days.
• Add grains: Serve over quinoa, rice, or couscous for a complete meal.

Storage & Freezer Instructions

• Refrigerator: Store in an airtight container for up to 4 days. Reheat in the oven or microwave.
• Freezer: Cooked chicken and vegetables can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Tip: Keep vegetables and chicken separate in containers if planning to freeze for better texture.

Serving & Pairing Ideas

• Serve with a side of quinoa, rice, or couscous for a complete meal.
• Pair with a light green salad or roasted potatoes.
• Squeeze fresh lemon juice over the top for extra flavor.
• Enjoy with a glass of sparkling water.

Frequently Asked Questions

Can I use bone-in chicken?

Yes, but cooking time will be longer. Use a meat thermometer to ensure chicken reaches 165°F (74°C).

Can I make this recipe vegetarian?

Yes! Substitute chicken with tofu, tempeh, or chickpeas and roast with the vegetables.

How do I prevent vegetables from overcooking?

Cut vegetables into uniform sizes and check halfway through cooking. Softer veggies like zucchini can be added later in baking.

Can I prepare this ahead of time?

Yes, chop vegetables and season chicken ahead of time. Store separately and bake fresh when ready to eat.

Ready to Make It?

This Sheet Pan Chicken and Veggies recipe is a quick, healthy, and delicious dinner with minimal cleanup. Perfect for weeknights or meal prep, it’s packed with protein, colorful vegetables, and flavor. Save, share, or try it today, you’ll love how easy and satisfying this meal is.

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