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.
The seasoning makes the dish! I didn’t have a sweet potato so I used a russet. Also threw in a chopped yellow squash. It was great!
So glad to hear that! Thank you Nancy!
Yes,i love cooking,thank u for ur recipe.i love it
What if you don’t have a microwave for the sweet potato? Any suggestions?
I really enjoy this and all your meals. I also have added wing sauce to this one and I find it adds a nice spice to it but the original recipe is just as wonderful.
Can I freeze the leftovers of the 1-pan chicken & veggies ??
I don’t think they’d thaw very well. Roasted veggies usually get pretty watery when frozen and thawed
So quick and easy and SO delicious. I feel like I could eat this every day and still crave it! This is now a family favorite!
Good on so many levels! Easy, healthy, colorful, and versatile. I used the veggies I had on hand which included a green and yellow zucchini, asparagus, red bell pepper and broccoli
MMMM those veggies sound awesome! I’m so glad you enjoyed! Thanks so much Marla! 🙂
This is one of my new favourite recipes! It’s so easy to throw together, tastes amazing, and is great for meal prep! I just moved to England from California and this is my new healthy comfort food 🙂 Thanks for sharing!!
Excellent as is! I paired with couscous (seasoned with butter, salt, and pepper).
Oooh that sounds awesome! So glad you enjoyed!! 🙂
As a newbie to meal prepping do you heat this up to eat? And also how long does this keep in the fridge for? Thanks!
Yes heat it up before you eat! 🙂 And it should last 4-5 days!