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:
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
4ea. Boneless skinless Chicken Breasts
2cupsBroccoli Florets
2cupsSweet Potatoesdiced
1ea.Red Bell Peppersliced
2tbspOlive Oil
1tspGarlic powder
1tspPaprika
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 kcalProtein: ~35gCarbohydrates: ~20gFiber: ~4gFat: ~20gSugar: ~6gSodium: ~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).
Nutrition
Calories: 450kcal
Keyword Easy chicken and veggie recipe, Gluten-free chicken dinner, Healthy sheet pan dinner, High-protein sheet pan meal, One-pan chicken meal, Roasted chicken and vegetables, Sheet pan chicken and vegetables, Weeknight sheet pan chicken recipe