Need a fast, healthy dinner? This sheet pan chicken and vegetables recipe takes just 15 minutes to cook! Perfect for busy weeknights when you want something nutritious without spending hours in the kitchen.
What You’ll Need
Main Ingredients:
- 2 medium chicken breasts, chopped
- 1 cup bell pepper, chopped (any colors)
- 1/2 onion, chopped
- 1 zucchini, chopped
- 1 cup broccoli florets
- 1/2 cup tomatoes, chopped (or grape/cherry tomatoes)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon paprika (optional)
Optional Add-ins:
- Lemon juice squeeze (after cooking)
- Red pepper flakes for some heat
- Fresh herbs (parsley or basil)
- Parmesan cheese
- Sweet potatoes or carrots
How to Make It
- Heat your oven to 500°F (260°C).
- Cut all vegetables into bite-sized pieces.
- Cut chicken into cubes on a separate cutting board.
- Put chicken and vegetables on a large baking sheet.
- Add olive oil and all seasonings.
- Mix everything well so it’s all coated.
- Spread out in one layer.
- Bake for about 15 minutes until chicken is fully cooked (165°F inside) and vegetables start to brown.
- Serve hot!
Helpful Tips
- Cut everything the same size so it all cooks evenly
- Use a hot oven for quick cooking and better flavor
- Don’t crowd the pan or your food will steam instead of roast
- Line your pan with foil or parchment for easy cleanup
Why You’ll Love This Recipe
This colorful meal is packed with protein and vegetables. The high cooking temperature brings out sweet flavors in the vegetables while keeping the chicken juicy. It’s a filling meal that won’t weigh you down!
Serving Ideas
Serve over rice, quinoa, or pasta for a complete meal. It’s also great with a simple side salad. This recipe makes excellent leftovers and meal prep portions too!
Nutrition Facts
(Per serving – makes 4 servings)
- Calories: 280
- Protein: 28g
- Fat: 14g
- Carbs: 10g
- Fiber: 3g
Meal Prep Tips
This sheet pan chicken recipe is perfect for meal planning! Make a double batch and store in airtight containers in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes or enjoy cold in a salad.
