One-Pan Chicken And Veggies dinner with tons of veggies, an easy seasoning mix, and cheese! Hearty, easy to make, and so delicious!
One Pan Chicken And Veggies
I have a degree in health and wellness, and while I wouldn’t consider myself an expert, one thing I’ve learned from both schooling and life experience is the importance of being prepared.
With the new year around the corner and a never-ending list of goals, I’ve found that meal prepping is one of the best ways to set myself up for success. And my favorite meal prep? This one-pan chicken and veggies.
It’s not only delicious but also filling and packed with flavor. If you’re looking for the perfect meal prep, look no further!
Ingredients
- Sweet Potato: In a pinch most stores sell them pre-chopped.
- Chicken Breast: Cut the chicken into small, even pieces for faster cooking.
- Sweet Bell Peppers: Use a mix of bell peppers for more color.
- Green Beans: Trim the ends off the green beans.
- Broccoli: Cut the broccoli into small florets so they roast evenly.
- Seasonings: Mix the seasonings with olive oil before tossing it with the dish.
- Shredded Cheese: Use your favorite cheese blend for extra flavor.
How To Make One Pan Chicken And Veggies
- Preheat oven and line a large sheet pan with parchment paper.
- Microwave sweet potato for 5 mins, flipping halfway through. Let it cool, peel, and chop into small pieces.
- Chop chicken into 1/2-inch pieces. Prep veggies.
- Place chicken and veggies on the sheet pan. In a small bowl, mix olive oil and seasonings.
- Toss chicken and veggies with seasoning mixture until well coated. .
- Bake, flip, and bake until the chicken is cooked through and veggies are crisp.
- Top with cheese (optional) and return to the oven for 1-2 mins until melted.
- Serve over rice or quinoa and top with cilantro and lime wedges if desired.
Storage
Leftovers And Meal Prep
- In the fridge: Keep leftovers in a sealed container for up to 4 days.
- In the freezer: Freeze the chicken and veggies for up to 3 months. Use a sealed bag or container to avoid freezer burn.
Meal Prepping:
- For individual portions: Split the chicken and veggies into containers. Add rice or quinoa for a full meal.
- Reheating: To heat, microwave for 2-3 minutes or until hot. If frozen, thaw overnight in the fridge, then reheat.
More Veggie Packed Meals
- Veggie Burger high protein
- Sausage And Veggie Skillet with a shortcut
- Garlic Butter Sausage & Veggies with easy clean up
- Roasted Vegetables with the best seasoning mix
- Couscous Mediterranean Salad with a lemon dressing
One Pan Healthy Chicken and Veggies
One Pan Healthy Chicken and Veggies is a hearty, healthy, and oh-so-easy dinner. Loaded with seasoned chicken, colorful veggies, and a sprinkle of cheese, it’s a one-pan wonder!
Equipment
Ingredients
Chicken & Veggies
- 1 small sweet potato about 1 cup
- 1 pound boneless, skinless chicken breast
- 1-3/4 cup assorted sweet bell peppers I use 8 to 10 miniature bell peppers
- 1-1/2 cups green beans
- 2 heads broccoli about 3 and a half cups
Seasoning
- 5 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon granulated sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
Optional Additions
- 3/4 cup finely shredded cheese optional, Colby jack, Mexican blend, Cheddar, or pepperjack
- Fresh cilantro optional, for serving
- Lime wedges optional, for serving
- Cooked rice or quinoa, for serving or meal prep
Instructions
- Preheat oven to 425°F and line a very large sheet pan with parchment paper and set aside.
- Pierce the sweet potato with a fork a few times and place in the microwave for 5 minutes, flipping on the other side after 2.5 minutes. Remove and let cool for a minute. Peel off the skins, then chop into very small pieces (important they are small and microwaved first for these to cook in time with everything else!)
- Chop the chicken into 1/2-inch pieces. Remove the stems and seeds and coarsely chop the peppers. Cut the beans in half. Coarsely chop the broccoli.
- Place all the veggies and chicken on the sheet pan (see note 1). In a small bowl, combine the olive oil and all the seasonings listed and mix.
- Pour the seasoning mixture over the veggies and chicken and toss with your hands until everything is well coated. Spread everything into 1 even layer.
- Bake for 10 minutes, flip, and bake another 10–20 minutes (depending on the size you’ve cut your veggies and chicken and the heat of your oven. The veggies are crisp tender and chicken is cooked through for me at around 20 total minutes.)
- Remove from oven and top with cheese if desired. Return to oven for 1–2 minutes or until cheese is melted.
- Remove and enjoy over cooked rice or quinoa and with fresh cilantro and a lime wedge if desired.
Video
Recipe Notes
Note 1: If you want really well roasted/more tender veggies, bake them by themselves for 10 minutes before adding the chicken. I like the veggies to be crisp tender (especially when using this dish as a meal prep) so I toss them with the chicken at the start.
Meal Prep: Place an even amount of quinoa (I cook 1 and 1/2 cups dry quinoa) into the bottom of 4 containers. Divide this dish equally in 4 parts. Top each container with fresh cilantro and a lime wedge. Cover and place in the fridge. Enjoy within 4 days.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave until warmed through.
Nutrition
Serving: 1serving | Calories: 524kcal | Carbohydrates: 31.6g | Protein: 40.4g | Fat: 28.6g | Cholesterol: 104.4mg | Sodium: 928.7mg | Fiber: 10.3g | Sugar: 9.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks good! Do you cook the chicken first? or do you put raw chicken in the oven with the veggies?
No you don’t cook it first. It goes in with the veggies 🙂
I made this last week, and couldn’t wait to make it again tonight. It may be the tastiest meal I’ve ever cooked!
What a compliment!! I am so thrilled it was a hit! Thanks Mary 🙂
Are there adjustments I could make to decrease calorie count? I know leaving off cheese would help, anything else. Do you know the calorie count if cheese is not added?
I don’t know the calories without cheese, but leaving off the cheese will decrease the count as well as if you decreased the oil by a tablespoon!
Yum so good! Made five giant portions. Looking forward to the leftovers tomorrow!
So happy this was a hit! Thanks for the comment Sara 🙂
Made this ton it & it’s awesome! Added an extra swt potato & sliced onion…all served on brown rice..Wonderful! Thanks for sharing!!
So happy you enjoyed this!! Thanks for the comment Joan 🙂
Please email me the recipe for one pan chicken and veggies!!! Looks Devine!!!!!
Thanks Shelly! The full recipe is actually just right above this comment section 🙂
The calorie count seems high for this dish. Does it include the rice/quinoa and cheese in the calorie count?
It contains the cheese, but not the rice or quinoa!
How big is the serving size?
You’ll divide the total yield of this recipe into 4 equal portions and each of those portions is 1 serving size.
the total fat is very high – do you think that is because of the cheese?
Cheese and olive oil. Note that the portions are very large (you’re getting a lot of food per “serving”) reflected on the nutrition label.
Is it possible to roast frozen veggies? This would both save a bit of prep time as well as ensure better quality veggies for some of us, but I’ve not been able to figure if it’s feasible.
You can, but I do think it will be a bit soggy and less crisp. If you use frozen veggies, let them thaw 100% before cooking them and watch them closely because I think the cooking time will vary.
I made this tonight for my in-laws and it was a big hit with everyone (except the 6 yo)! The Sweet Potatoes were my favorite part, so I’d add more of those next time. I left off the cheese and lime then served it with brown rice. I also separated it into 2 pans and it fed 9 people with leftovers.
I’m so happy this was a hit!! Thank you so much for the comment Sheila 🙂
OMG! This is my favorite type of dinner, simple, healthy, filling, and so easy! Count me in!
Thank you Tori! 🙂
Do the nutrition facts include the quinoa?
No they do not.
This is just plain great! Couple of questions; how can I make this ro.lessen the cholesterol & sodium levels?
Than you!