Sheet Pan Chicken and Vegetables

One-Pan Wonder: This recipe is a time-saving, minimal-cleanup meal that’s perfect for busy weeknights or meal prep.Balanced Meal: Offers lean protein, complex carbs, and a variety of nutrients from colorful veggies.Versatile Veggies: Feel free to swap in carrots, zucchini, cauliflower, or Brussels sprouts based on what you have.Meal Prep Fri endly:

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dinner, Main Course

Cuisine American

Servings 4 people

Calories 453 kcal

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

🍽 Estimated Nutrition (Per Serving – Serves 4):
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).