A sheet pan dinner with chicken, tons of veggies, an easy seasoning mix, and cheese! Healthy, hearty, easy to make, and so delicious!
This sheet pan dinner is easy to make and good for you! It’s the perfect thing to make if you are looking for meal prep options.
In all the things I’ve learned (my experience + my undergrad degree), the number 1 tip I’d give for eating healthier? Being prepared. And by being prepared, I mean making healthier snacks ahead of time, meal prepping for the week, getting rid of the junk food in your house, and preparing high protein meals that are packed with veggies.
This meal is a great way to start with meal prepping. It’s healthy, but absolutely NOT lacking in flavor. It’s got a hint of spice (I’d still say it’s pretty mild) and that spice is evened out with the cheese. The cheese in this dish is optional, but if you aren’t trying to save calories, I’d definitely recommend adding it! Enjoy!
One Pan Healthy Chicken and Veggies
Ingredients
Chicken & Veggies
- 1 small (~1 cup) sweet potato
- 1 pound boneless skinless chicken breast
- 1 and 3/4 cup assorted sweet bell peppers (I use about 8-10 miniature bell peppers)
- 1 and 1/2 cups green beans
- 2 heads (~3 and 1/2 cups) broccoli
Seasoning
- 5 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon white sugar
- 1/2 teaspoon EACH onion powder, garlic powder, ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- Optional: 3/4 cup finely shredded cheese (colby jack, Mexican blend, cheddar, pepperjack)
- Optional: fresh cilantro, fresh limes
- Serve with or meal prep with cooked rice or quinoa
Instructions
- Preheat the oven to 425 degrees F and line a very large sheet pan with parchment paper and set aside.
- Prep the chicken and veggies: First, 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 and then chop into very small pieces (important they are small and that you first microwave for these to be cooked 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. In a small bowl, combine the olive oil and all of 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 for another 10-20 minutes (all 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 the oven and top with the cheese if desired. Return to the oven for 1-2 minutes or until the cheese is melted.
- Remove and enjoy over cooked rice or quinoa and with fresh cilantro and a lime wedge if desired.
- MEAL PREPPING: Place an even amount of quinoa (I cook 1 and 1/2 cups dry quinoa) into the bottom of 4 different containers. Divide this baked chicken and veggie 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.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Omg, looks amazing! You made me hungry and it’s still dinner time here! Love love loves all your recipes, you are truly inspirational, I don’t know how you do it. Thanks, Keep it up.
You made my day! Thank you so much for your kind words, I truly appreciate it 🙂
I don’t own a micro wave. Do you have any other suggestions on how to precook the sweet potato or a substitution?
You can use a different veggie in its place or leave it out entirely 🙂 Enjoy!
Hi! This recipe looks great! I was wondering if instead of roasting them in the oven can I grill them on a grill pan.
It looks and smells great! Super easy to make! I did zucchini instead of sweat patatoe!
I’m glad you liked! That sounds delicious!
And enjoy we did!! This was soooo delicious. Not too spicy at all, just enough kick. I left off the cheese and didn’t serve it with any rice or quinoa. Thanks for this wonderful recipe!
Did you season or add anything to the quinoa? If so what did you use?
Whenever I cook quinoa to be a base for a dish, I cook it in chicken stock (or broth) and add some salt and pepper. You can (if you want) add some fresh lime and cilantro to the quinoa for this dish!
Looking forward to this dish! Can you freeze the left over? I’m only one person and on the go a lot so would be nice to mix up my meals throughout the week. If I could freeze it and pull it out when I wanted this. What’s your reccomendation? 🙂
I’m sorry to not be of more help, but I’ve never tried freezing this dish. I don’t love frozen (and thawed) roasted veggies, so I’m not sure it would be too amazing after being frozen, but I could be wrong!
This was amazing!!! My husband liked the kick! I thought I would have some for lunch, but it didn’t last in my home!!
My family loved this! My toddler loves cauliflower and bell peppers, so I swapped out the broccoli and added purple cauliflower. I also tried b/s chicken thighs and it worked really well, so flavorful! This is a keeper for sure. I made it for dinner last night but will eat the leftovers for lunch this week. One of my favorites, thank you!
You are welcome! I’m thrilled this has been a hit 🙂 Thanks for the comment Jessica!
I thought olive oil shouldn’t be used for cooking at high heat. Will coconut oil work as a substitute?
Yes that should work fine 🙂