Healthy, high protein, and low-carb, this one-pan dinner can be on the table in 20 minutes. Sheet pan chicken and veggies is the perfect weeknight dinner!
Regular blog readers know I dig colorful food. Like, a lot. Also colorful crafts, clothes, home decor, and just about everything. But seriously, I will fall in love with recipes because they look pretty – and this one-pan roasted chicken and veggies dinner is one of those recipes.
I mean, it tastes good too. Good enough that my husband, who’s usually pretty leery of anything that flies under the banner “healthy,” approved it. The chicken comes out juicy, the vegetables are done to perfection, and perhaps the best part is how good for you it is. It’s both low-carb and high protein. Serve your sheet pan chicken and veggies over a bed of quinoa, and you have a filling dinner that’s just right for meeting health goals.
What do I need for sheet pan chicken and veggies?
Chicken: I use boneless, skinless chicken breast in this recipe. This recipe can also work with other cuts, so if you’re a dark meat kind of person, you can make this work for you.
Veggies: I love the combo of onion, broccoli, bell pepper, and zucchini. It’s colorful, flavorful, and cooks well together. Other veggies with similar roast times would also work well here — think cauliflower, green beans, cabbage, peas, or squash.
Spices: Pantry staples for the win! Seasoned salt, garlic powder, and paprika are a winning combo. Savory, smoky, and full of flavor, this spice mix is one of my favorites.
How do I make sheet pan chicken and veggies?
The answer is really, really easily. Start by chopping the chicken and veggies into bite-sized pieces. Toss them together with the olive oil and spices in a large bowl.
Line a baking pan with foil, then spread your chicken and veggies out into a single layer on the pan. Bake at 500° for 10-15 minutes.
That’s it! Really!
More healthy dinner ideas
Sheet Pan Chicken and Veggies
- 1 onion
- 2 roma tomatoes
- 1 head of broccoli
- 1 bell pepper
- 1 zucchini
- 1 tsp seasoned salt
- 1 tsp garlic powder
- ½ tsp paprika
- 1 tsp Italian seasoning
- 2 chicken breasts
- Chop up veggies and chicken breasts into small chunks.
- In a bowl, drizzle with olive oil. Add spices and toss to coat.
- Spread onto foil-lined pan and bake at 500° for 10-15 minutes.
- Serve alone or over rice.