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Sheet Pan Chicken and Vegetables
The Easiest Healthy Dinner You’ll Ever Make
Sheet Pan Chicken and Vegetables recipe! Packed with lean protein, roasted veggies, and bold flavor, quick, one-pan meal perfect busy weeknights.
Looking for a quick, healthy, and delicious dinner with almost no cleanup? Say hello to the Sheet Pan Chicken and Vegetables—your new weeknight lifesaver. With just a few fresh ingredients and one pan, you’ll have a well-balanced meal on the table in under 40 minutes.
This recipe features juicy, boneless chicken breasts roasted alongside vibrant vegetables like broccoli, sweet potatoes, and red bell pepper. Tossed with olive oil and seasoned with garlic powder, paprika, salt, and pepper, every bite bursts with flavor, without needing heavy sauces or complicated steps.
The beauty of a sheet pan meal lies in its simplicity. Everything cooks together, making prep and cleanup incredibly easy. It’s perfect for meal prep, family dinners, or anyone trying to eat clean without spending hours in the kitchen. Just chop, season, roast, and enjoy!
Nutritionally, this dish is a winner. Chicken breast is a lean protein source that supports muscle health and keeps you feeling full. Sweet potatoes offer complex carbs and fiber, while broccoli and bell peppers provide essential vitamins, antioxidants, and crunch.
You can easily customize this recipe by swapping out the veggies for what you have on hand—zucchini, carrots, Brussels sprouts, or cauliflower all roast beautifully. Want more flavor? Add a dash of lemon juice, Italian seasoning, or your favorite spice blend.
Best of all, this dish is naturally gluten-free, dairy-free, and made with real, whole ingredients—perfect for a variety of dietary needs.
Sheet Pan Chicken and Vegetables
Equipment
- 1 Large sheet pan or baking tray
- Parchment paper or nonstick spray (optional for easy cleanup)
- 1 Chef’s knife
- 2 Cutting Board
- 2 Measuring spoons
- 1 Mixing bowl (optional – for tossing vegetables)
- 1 Tongs or spatula
- 1 Meat thermometer (optional but helpful for checking chicken doneness)
- 1 Meal prep containers
Ingredients
- 4 ea. Boneless skinless Chicken Breasts
- 2 cups Broccoli Florets
- 2 cups Sweet Potatoes diced
- 1 ea. Red Bell Pepper sliced
- 2 tbsp Olive Oil
- 1 tsp Garlic powder
- 1 tsp Paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place chicken breasts on a sheet pan and arrange the vegetables around them.
- Drizzle olive oil over the chicken and vegetables. Sprinkle with garlic powder, paprika, salt, and pepper.
- Roast in the oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Divide into meal prep containers and refrigerate for up to 4 days.
Notes
Calories: ~400–450 kcal Protein: ~35g Carbohydrates: ~20g Fiber: ~4g Fat: ~20g Sugar: ~6g Sodium: ~250mg (varies with added salt and seasoning) Stays fresh in the fridge for up to 4 days; reheat in the oven or microwave. Pro Tip: Cut sweet potatoes into small for quicker roasting. Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
Frequently Asked Questions (FAQs)
A: Yes! Chicken thighs are juicier and work great. Just adjust cooking time as they may take a bit longer.
A: Use a meat thermometer—chicken is fully cooked at 165°F (74°C) internal temperature.
A: Absolutely. Store in meal prep containers in the fridge for up to 4 days. Reheat in the oven or microwave.
A: It’s best enjoyed fresh or refrigerated, but you can freeze cooked portions for up to 2 months.
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