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
- large sheet pan,
- Parchment paper
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.
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 🙂