Looking for a simple, healthy recipe that makes weeknight dinners a breeze? This easy sheet pan chicken and veggies recipe is the perfect fit!
As a busy mom, my days are slammed from the moment I wake up to the minute my head hits the pillow. That’s why I’m always on the lookout for meals that are nutritious, satisfying, and—most importantly—quick to make.
This sheet pan dinner checks all the boxes. I love that this recipe is loaded with all kinds of colorful vegetables and packed with protein to keep everyone full. Just prep and bake. It doesn’t get much easier than that!
Ingredients for Easy Sheet Pan Chicken and Veggies
*Feel free to use any veggies you like! *
- 3-4 boneless skinless chicken breasts or thighs
- 1 red onion
- 2 colored bell peppers (I used yellow and red)
- 1-2 heads of broccoli (depending on the size)
- 2 Tbsp. of oil (I use avocado, but you can use any kind you like)
- 2 tsp of salt (adjust to your taste)
- 1/2 tsp of pepper (adjust to your taste)
- 1 tsp of garlic powder
- 1 tsp of dried rosemary
- 1 tsp of dried basil
- juice of 1 lemon
Steps
1. Preheat the oven to 425*F (218*C)
2. While the oven is preheating, chop the veggies and chicken into bite sized pieces.
3. Add chicken and veggies to a bowl and add oil, salt, pepper, garlic powder, rosemary, basil, and lemon juice.
4. Give it a good mix. (I like to wear a glove and use my hands—it’s the easiest way!)
5. Add to a sheet pan lined with parchment paper.
6. Bake at 425*F (218*C) 30-40 minutes. (This may vary depending on your oven.)
7. Serve with rice or riced cauliflower for a complete, wholesome meal.
Do you think you’ll be trying this easy sheet pan chicken and veggies recipe? Let me know in the comments if you do! Thanks so much for reading!
Easy Sheet Pan Chicken and Veggies-Perfect for a Simple Weeknight Meal
Course: MainCuisine: One PanDifficulty: Easy6
servings20
minutes40
minutes325
kcalIngredients
3-4 boneless skinless chicken breasts or thighs
1 red onion
2 colored bell peppers (I used yellow and red)
1-2 heads of broccoli (depending on the size)
2 Tbsp. of oil (I use avocado, but you can use any kind you like)
2 tsp of salt (adjust to your taste)
1/2 tsp of pepper (adjust to your taste)
1 tsp of garlic powder
1 tsp of dried rosemary
1 tsp of dried basil
juice of 1 lemon
Directions
- Preheat the oven to 425*F (218*C)
- While the oven is preheating, chop the veggies and chicken into bite sized pieces.
- Add chicken and veggies to a bowl and add oil, salt, pepper, garlic powder, rosemary, basil, and lemon juice.
- Give it a good mix. (I like to wear a glove and use my hands—it’s the easiest way!)
- Add to a sheet pan lined with parchment paper.
- Bake at 425*F (218*C) 30-40 minutes. (This may vary depending on your oven.)
- Serve with rice or riced cauliflower for a complete, wholesome meal.
Notes
- Just a Note:
The calorie estimate is just that—an estimate. Every kitchen is a little different, and ingredients can vary. If you need precise nutrition info, I always recommend using a trusted nutrition calculator with the specific brands and amounts you use. - You can use any vegetables you like. Add zucchini, carrots, cauliflower, whatever you like.
Leave a Reply